• 4 eggs
• 125g unsalted butter, melted
• 1 tbs vanilla extract
• 110g ground almonds
• 2/3 cup cacao powder
• 1 tsp each of ground cinnamon, nutmeg, ginger
• ½ tsp ground cayenne
• 1 tsp baking soda
• 1 ¼ cups coconut sugar
• pinch sea salt
• 150g dark chocolate, chopped
• 1-2 tbs maca powder, to serve

Preheat oven to 175C. In a mixing bowl, beat eggs then add  butter and vanilla and mix to combine well. Line a brownie tin, 20 x 20 cm or equivalent rectangle, with baking paper.

In a separate bowl, use a sieve to combine ground almonds, cacao, spices and baking soda, then fold through sugar and salt. Add the dry ingredients to the wet ingredients and stir until well combined. Fold in chocolate chips.

Pour and then press mixture into brownie tin, bake 30-35 minutes or until a skewer comes out clean. Let cool completely before sprinkling with maca and slicing into rectangles.

TIP: These can be store for 4 days in the fridge.