Preheat and prep the pan: Set your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang on two sides to lift the brownies out later. Lightly grease the parchment for easy release.

Mix the dry ingredients: In a medium bowl, whisk the almond flour, cocoa powder, sweetener, baking powder, and salt until there are no lumps. This helps the batter come together smoothly.

Combine the wet ingredients: In a large bowl, whisk the melted butter, oil, eggs, vanilla, and optional coffee. Make sure the butter is warm, not hot, so it doesn’t scramble the eggs.

Bring the batter together: Add the dry ingredients to the wet. Stir with a spatula until just combined and no dry spots remain. The batter will be thick—this is what you want for fudgy brownies.

Fold in chocolate chips (optional): If using, gently fold them in now. Reserve a few for sprinkling on top.

Spread and smooth: Transfer the batter to the prepared pan. Use an offset spatula or the back of a spoon to push the batter into the corners and smooth the top. Sprinkle extra chips and a pinch of flaky salt, if you like.

Bake: Bake for 18–22 minutes. Start checking at 18 minutes. The edges should look set, and a toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

Cool completely: Let the brownies cool in the pan on a rack for at least 30–45 minutes. For the cleanest slices and best fudgy texture, cool to room temperature, then chill for 30 minutes before cutting.

Slice and serve: Lift the slab out using the parchment. Cut into 9 big squares or 12 smaller ones. Enjoy as is or with a spoonful of whipped cream.