Fudge Brownies

3 pastured eggs (9 T aquafaba for vegan)
1 c coconut sugar
1/3 almond flour or walnut flour
2 T coconut flour
2 T cacao powder
2 T brewed organic coffee, cooled (decaf ok too)
1 tsp real vanilla extract
1 tsp maca
1 tsp lucuma
Dash sea salt
1 ¼ c dark chocolate chips, divided
½ c + 2 T grass fed butter (coconut oil for vegan)
1/4 c walnuts, optional
2 Tbsp goji berries, optional
 

1. Preheat oven to 325º F.
2. In a medium bowl, combine eggs and coconut sugar. Using a hand mixer or stand mixer, beat on high until light and fluffy, about 3-5 minutes. Mixture will have increased in volume and will be sticky.
3. Stir in almond flour, coconut flour, dark cocoa powder, cooled liquid coffee, vanilla extract, maca, lucuma and salt.  Stir until combined.
4. In a medium, microwave-safe bowl, combine 1 cup chocolate chips and the butter.  Microwave in 60-seconds bursts, stirring very well in between each round, until the chocolate has just melted. Stir until completely smooth, then pour into the brownie batter. Stir well to combine. Fold in remaining 1/4 cup chocolate chips.
5. Line a 9x9" baking pan with parchment paper. Pour brownie batter into the prepared pan, making sure batter fills all corners evenly. Bake 35-40 minutes, or until a toothpick inserted into the center of the brownies comes out with moist crumbs. Remove from the oven and let cool completely on the counter or on a wire rack.
6. When cool, lift out of the baking pan using the sides of the parchment paper. Cut into 9 equal squares.

                       

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