Preheat the oven to 350°F then line an 8 x 8” baking dish with parchment paper. Lightly spray with oil and set aside.

In a large skillet over medium-low heat, melt the butter and the coconut oil together for about 2 minutes. Remove from heat and set aside.

Using a spatula, stir in the sugar until well combined. Add the cocoa powder, baking powder and salt and continue to stir until smooth. Remove from heat and set the skillet aside to cool for a few minutes.

Once the skillet has cooled, add the eggs and briskly stir with the spatula until the batter is thick and shiny. Add the quinoa flour and continue to vigorously stir until the batter is smooth, for about 15 strokes.

Lastly, add 1/2 cup dark chocolate chips (and maybe a few more for good luck) to the batter and fold together. Pour the batter into the lined baking dish, using the spatula to smooth it out along the edges. Bake in the oven for 25 minutes, or until you can prick a fork into the center and have it come out clean. Allow to cool for at least an hour before eating. The longer they cool, the better they will hold together.

We liked the texture better on the second day so feel free to make these a day in advance. You can store them in an airtight container for up to 5 days or freeze them in a freezer-safe bag and defrost at room temperature.