1

Preheat the oven to 350 degrees. Line a 9x9-inch baking dish with parchment paper for easy cleanup.

2

In a microwave-safe bowl, add butter and chocolate chips. Melt in the microwave in 15-second intervals. It took me 45 seconds. Stir butter and chocolate chips together until you get a smooth, melted texture. Set aside and let cool for at least 5 minutes.

3

In a separate bowl, using an electric mixer, whip together eggs and keto brown sweetener until light and fluffy. Then slowly drizzle in the chocolate-butter mixture and add the vanilla. Mix on low until combined.

4

Using a spatula, fold in espresso powder, cocoa powder, almond flour, and baking powder.

5

Pour the batter into the baking dish lined with parchment paper and spread it out evenly. The batter will be thick. Bake for 15-20 minutes. Be sure to let cool completely before cutting into 16 brownies. Enjoy!