Ingredients:

For the Brownies:
- 1 cup Coracao 81% Dark Chocolate, chopped
- 1/2 cup coconut oil or vegan butter
- 1 cup coconut sugar
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
- 1 tsp vanilla extract
- 1/2 cup almond flour
- 1/4 cup cacao powder
- 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cardamom, cloves, nutmeg, black pepper
- 1/2 tsp baking powder
- 1/4 tsp sea salt

For the Ganache:
- 1/2 cup Coracao 81% Dark Chocolate, chopped
- 1/4 cup coconut cream
- 1/2 tsp vanilla extract
- Cinnamon (optional, for sprinkling)

Instructions:
1. Preheat oven to 350°F (175°C) and grease or line an 8x8" pan.
2. Melt chocolate and coconut oil in a double boiler; cool slightly.
3. Whisk coconut sugar, flax eggs, and vanilla. Stir in melted chocolate.
4. Mix almond flour, cacao, spices, baking powder, and salt in a bowl. Add to the wet mixture.
5. Pour batter into pan and bake for 20-25 mins. Cool completely.
6. For ganache, heat coconut cream, then stir in chocolate and vanilla until smooth. Spread over cooled brownies.
7. Let set, slice, and enjoy!

Rich, fudgy, and chai-spiced — the perfect fall treat!