Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving an overhang on all sides to easily lift the brownies out of the pan.
In a double boiler over medium heat, add chopped dark chocolate and butter. Stir until melted and mixture is smooth. Remove chocolate mixture to cool. Or microwave in 20 second increments and cool.
In a small bowl, combine flour, cacao powder, baking powder, and salt. Set flour mixture aside.
In a medium bowl, add eggs, maple syrup and coconut sugar. Beat with an electric mixer at medium-high speed for approximately 6 minutes or until the mixture is a golden color and thick. Then add the vanilla extract and mix until combined. Reduce speed to low and slowly add flour mixture until combined. With a rubber spatula, fold in the chocolate mixture. Pour batter into lined baking pan and bake for 25-30 minutes, or until a toothpick inserted into the edges of the pan comes out clean, as it cools the remaining heat should set the center. The top of the brownies will be cracked.
Let brownies cool and cut into 16 pieces, top with desired toppings and enjoy!
*Baking soda could be used however baking soda spreads and the brownies won't rise as high.
*Rapadura sugar or cane sugar could be used instead of coconut sugar.
*If you are nut-free you could use 3/4 cup gluten free all purpose flour or all-purpose flour instead of almond flour.
Serving size: 1, 2" brownie, Calories: 175, Fat: 10 grams, Saturated fat: 5 grams, Carbohydrates: 20 grams, Sugar: 14 grams, Sodium: 60 milligrams, Fiber: 2 grams, Protein: 2.5 grams, Cholesterol: 20 milligrams