Step 1

Preheat the oven to 350F and line a 9x9 inch metal baking pan with parchment paper with overhanging edges for easy removal. You can also use an 8x8 inch pan but the brownies will take longer to bake through.

Step 2

In a large bowl, whisk together the sweetener, melted butter, eggs, and vanilla extract.

Step 3

Whisk in the cocoa powder, coconut flour, baking powder, and salt. Stir in 3 tbsp water, adding more slowly to thin the batter as necessary. (Batter should be spreadable but not pourable).

Step 4

Spread the batter evenly in the prepared pan, making sure to get it all the way to the edges. Bake 15 to 20 minutes, until set.

Step 5

Remove and let cool in the pan. Lift the brownies out by the edges of the parchment paper and set on a cutting board.

Step 6

In a small saucepan over medium heat, bring the cream to a simmer (watch carefully as such a small amount will cook quickly).

Step 7

Remove from heat and add the chopped chocolate. Let sit 3 minutes to melt, then whisk in the sweetener and vanilla extract until smooth.

Step 8

Spread over the cooled brownies and let set 20 minutes before cutting.