BROWNIES -Fudgy, Low FODMAP, Gluten-free, & DELISH

½ cup butter
3 tbsp coconut oil
½ cup coconut sugar
⅓ cup maple syrup
2 eggs
2 tsp vanilla
½ cup cocoa powder
⅓ cup toasted oat flour
¼ cup coconut flour
1 tsp baking powder
Hefty pinch sea salt
2 tsp ceylon cinnamon
1/2 tsp cardamom

Dash cold coffee
¾ c bittersweet chocolate chips
½ cup soaked & toasted, and chopped pecans

Preheat oven to 350 F. Grease bread loaf pan with butter and dust with cocoa powder (instead of flour).
Melt butter, coconut oil, sugar and syrup in large saucepan. In another bowl, beat eggs until fluffy. Temper eggs by slowly adding melted butter-sugar mixture to eggs. Beat until incorporated. Add vanilla and coffee splash. Stir in cocoa powder, flours, baking powder, salt, and cinnamon. Mix in chocolate chips and nuts. Pour into loaf pan evenly. Bake for 15 minutes. DO NOT OVER BAKE. I like to turn oven off at 13 minutes, open the oven door and let the brownies continue to bake a bit while they slowly cool off, about 5 minutes (and if you are making these in the winter, it’s lovely to huddle next to the stove, smell the delicious chocolate and receive the last of the oven’s warmth). Let brownies cool on countertop. When completely cool, slice into squares with a butter knife, sprinkle with sea salt, and store in fridge for one week.