Melt butter and chocolate in a microwave-safe bowl for 30 seconds. Wait, 30 seconds, and then microwave for another 30 seconds. Stir, set aside, and let it cool 5-10 minutes.
3/4 cup unsalted butter, 3 oz chocolate
Take an 8x8 glass or ceramic baking pan and place a piece of parchment in, with some excess hanging over the sides.
While the chocolate/butter is cooling down, combine the almond flour, baking powder, salt, cocoa powder, and cinnamon in a separate bowl.
1/2 cup almond flour, 3/4 tsp baking powder, 1/2 tsp salt, 1/4 cup cocoa powder, 1/2 tsp ground cinnamon
Add the sugar to the butter/chocolate mixture. Stir.
1/4 cup sugar, 1/4 cup brown sugar
Add in the eggs, coffee, and vanilla. Stir.
3 eggs, 2 tbsp coffee, 1 tsp pure vanilla extract
Fold in the flour mixture until it is about 50% combined. Add in the chocolate chips and gently stir until just combined.
3 oz chocolate chips
Bake for 34-38 minutes. Every oven is different! The brownies are done when a toothpick inserted into the center comes out mostly clean with a few crumbs sticking to it.
Notes
Make sure the eggs are room temperature to avoid "scrambling" them when added to the butter mixture.If you use a ceramic baking dish, you may need to increase cooking time by 1-2 minutes. If you use metal, check the brownies at 33 minutes for "doneness".If you want crinkly top brownies, use a hand or stand mixer and beat the sugar and butter mixture for 1 minute.Allow the brownies to fully cool before cutting into them. Lift them out of the pan using the parchment overhang.