In a large bowl combine the sugar, almond flour, coconut flour and baking powder.
Add the beaten egg and melted butter. Stir until well combined. This dough is a wet dough.
Transfer your dough into a greased or lined 8” square pan. I used an 8.5” pan.
Spread the dough as evenly as you possibly can. Then poke a few holes into the dough with a fork (this prevents bubbling). ***TIP***You can wet your fingers and spread the dough. The water prevents it from sticking.
Bake for 20-30 minutes or until lightly browned. All ovens are calibrated differently, please be sure to check at 15 minutes.
Remove from the oven and set it aside.
Instructions-Filling
In a large bowl combine the following: eggs, extract, salt (if butter is unsalted), syrup, pecans, coconut flakes and sugar. Mix until well combined.
Allow to sit at room temperature for 10 minutes.
Pour onto the crust and spread filling as evenly as possible.
Bake for 25-30 minutes or until lightly browned. Check it at 10-15 minutes.
Remove this deliciousness from the oven and allow it to cool completely before cutting it into squares or whatever shape you desire.
Instructions- Chocolate Drizzle
In a small, microwavable bowl, melt the butter and chocolate chips at 20 second intervals until melted.