Mix the wet ingredients, including maple syrup, almond butter, oil, apple cider vinegar, and vanilla in a medium-sized mixing bowl until the almond butter is well incorporated. I like to use the whisk with my favorite immersion blender.

Add the eggs and whisk until the eggs are well incorporated.

Add the dry ingredients, including cocoa powder, coconut sugar, almond flour, cinnamon, baking soda, baking powder, and salt. Whisk until the ingredients are well incorporated. Be careful not to over mix.

Pour half of the chocolate chips into the batter. Then pour the batter into an 8x8 inch, parchment-lined pan sprayed with non-stick spray. Sprinkle the remaining chocolate chips on top of the batter in the pan.

Bake at 350°F for 18-22 minutes, depending on how fudgy you like your brownies. Allow them to cool completely before cutting. This makes them easier to cut. You can place them in the fridge or freezer to speed up the process.