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Preheat oven to 350 degrees. Prepare an 8x8 baking dish by greasing it with butter and dusting with cocoa powder, or lining with parchment paper. I use a glass dish and didn’t need to do anything. Melt one of the 2 hu chocolate bars in 30 second increments in the microwave (or do this with ¼ cup of chocolate chips) until melted. Stir in between each 30 seconds.
Blend together the ¾ c cottage cheese, 2 eggs, ¼ tsp salt, 1 tsp baking powder, ¼ c brewed coffee, and 1 tsp pure vanilla extract until all the curds are gone. Then add the melted chocolate, ½ cup coconut sugar ½ c cocoa powderand blend until smooth.
In a large bowl (or just in the blender, although I find this difficult), mix the ¾ cup oat flour, 3 tbsp melted butter, and diced one of the 2 hu chocolate bars until well combined. I like to press it in with a spatula to make sure the oat flour is fully absorbed. It’s a thick batter!
Spread into an 8x8 pan and bake for 25 minutes or until the edges are set and the top is just starting to crack. We really want this underbaked for the best texture!! If you insert a toothpick into the center, it will likely still come out with stuff on it, but if you insert it into the side, it should come out clean. Let it set for 5-10 minutes before diving in (also very important for gluten-free baking). Then enjoy!