To Make the Brownie Layer

1. Preheat the oven to 350 F. Prepare an 8-inch by 8-inch baking dish by layering parchment paper.
2. In a medium mixing bowl, combine the gluten free baking flour, protein powder, baking soda, cinnamon, and ginger.
3. Over very low heat on the stove in a medium saucepan, stir together the coconut oil, cocoa powder, and almond butter. Stir until combined and smooth. Remove from the heat and whisk in the vanilla and egg until combined.
4. Add the wet mixture to the dry mixture in the mixing bowl. Stir to combine then pour into the prepared baking dish and spread into an even layer.
5. Bake 15 minutes then cool completely about 15 minutes at room temperature.

To Make the Chocolate Fudge Layer

1. Over very low heat on the stove in a medium saucepan, stir together the chocolate, milk, and almond butter. Stir until combined and smooth. Remove from the heat and pour over the top of the brownie layer. Smooth into an even layer. Sprinkle with cinnamon, ginger, and chocolate chips on top if desired.
2. Refrigerate 45 minutes or until the chocolate layer is firm. Then remove from the oven and slice into 9 brownies (you can slice into 12 brownies for a slightly lower calorie too!).
3. Store brownies in the refrigerator up to 15 days.