Gingerbread Brownies

Preheat the oven to 350 °F (175 °C) and line an 8 × 8-inch (20 × 20 cm) baking pan with parchment paper.
In a large mixing bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
3/4 cup + 2 tablespoons (112 grams) coconut flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg
In a large mixing bowl using an electric hand mixer, beat the coconut oil, sugar, molasses and vanilla until well combined. There shouldn't be any bits of coconut oil at all. It should totally combined with the other ingredients.
9 tablespoons (126 grams) coconut oil, 3/4 cup (150 grams) coconut sugar, 2/3 cup (235 grams) molasses, 2 teaspoons vanilla extract
Beat in the egg just until well combined. Fold in the flour just until very few streaks of flour remain.
1 large egg
Pour into the prepared pan, sprinkle with chocolate chips, and bake for 25 minutes or until a toothpick inserted into the edges of the brownies comes out clean.
1/2-3/4 cup (85 to 125 grams) vegan / paleo mini chocolate chips
Let cool completely. The brownies may puff up in the oven but will fall back down while cooling. Using the parchment paper overhang, lift the brownies out of the pan and cut into squares. Store in an airtight container at room temperature for up to 5 days.