Preheat the oven to 350 and line an 8x8 pan with parchment. Grease the parchment and sides with butter.
In the bowl of a stand mixer, combine the butter and almond butter. Beat until combined, then add the eggs and sugars.
Whisk together the flour, baking powder and salt in a separate bowl. Add to the stand mixer and mix until combined. Stir in the chocolate chips and nibs.
Pour the batter into the prepared pan and bake for 22 minutes [check by sticking a knife into the middle and remove when just a few crumbs cling to the knife. You want it to be slightly underdone so they stay moist and they freeze really well this way!].