Start by whisking the room temperature eggs and then the melted coconut oil and vanilla together with the warm water, this will prevent an undesirable texture from the coconut oil resolidifying during the mixing process.
Once the wet ingredients are all stirred together, add the cocoa powder, sweetener, salt, almond flour, coconut flour and baking powder.
Whisk together and spread into a greased or parchment-lined 8x8 pan.
Lastly, sprinkle the chocolate chips on the brownies and bake 20-30 min. The time on these seems to vary quite a bit.
Substitutions: Baking blends do NOT work here. It needs to be this specific combo of almond and coconut flours to get that almost real brownie taste and texture!Eggs: To quickly bring your eggs to room temperature you can crack them into a bowl and set them on the stove while the oven preheats, they will be room temp in no time. Alternatively, you can place the whole eggs a bowl of warm water for a couple of minutes before cracking them.Storage: Storing these in the refrigerator makes them firm up can get fudgier. Just rewarm them in the microwave for a perfect brownie texture.Notes on Sweeteners: