Here's what you'll need:
2 cups (8 oz.) pecan flour
1 cup (4 oz.) almond flour
2 cups Splenda or Stevia Extract in the Raw, or 1/2 cup New Roots Stevia Sugar
1/2 cup (1.5 oz.) unsweetened natural cocoa powder (not Dutch-process)
2 teaspoons baking powder
1/2 cup unsweetened chocolate soy milk or chocolate almond milk
1/4 cup salted butter or margarine, melted
1 tablespoon vanilla extract
1/2 teaspoon liquid stevia
Preheat the oven to 350 degrees. Line the bottom of an 8-inch square baking pan with parchment paper, then mist the pan with spray oil.
In a medium bowl, combine the pecan flour, almond flour, stevia, cocoa powder, and baking powder and whisk until well mixed.