Prep the pan. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly spray or grease the parchment.

Melt fats and bloom cocoa. In a medium saucepan over low heat, melt the butter. Turn off heat, whisk in almond butter until smooth, then sift in cocoa powder. Stir to create a glossy paste. This step deepens the chocolate flavor.

Sweeten the base. While the mixture is still warm (not hot), whisk in erythritol/monk fruit and allulose until dissolved. The warmth helps the sweeteners blend better and reduces grittiness.

Add eggs and vanilla. Whisk in eggs one at a time, mixing thoroughly after each. Add vanilla and espresso powder. The batter will look thick and shiny—perfect.

Dry ingredients. In a small bowl, whisk almond flour, baking powder, and salt. Fold gently into the wet mixture until just combined. Do not overmix.

Chocolate boost. Fold in sugar-free chocolate chips. Spread the batter evenly into the prepared pan. Sprinkle a few extra chips on top for looks.

Bake. Bake 18–22 minutes, until the edges are set and the center has a slight jiggle. A toothpick should come out with moist crumbs, not wet batter.

Set for fudginess. Cool in the pan for at least 30 minutes, then lift out with the parchment and cool another 20–30 minutes before slicing. They firm up as they cool.

Finish. Optional: sprinkle with flaky sea salt. Slice into 12 squares for rich, satisfying portions.