9 tablespoons unsalted grass-fed butter (or ghee for Paleo)
2/3 cup monk fruit granules (or coconut sugar if not keto, low lectin, or Low FODMAP)
2/3 cup raw unsweetened cocoa powder
1/2 teaspoon sea salt
2 eggs at room temperature
3/4 cup almond flour
Optional: garnish with sea salt
Preheat oven to 350° Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside.
Add butter/ghee, monk fruit or coconut sugar, cocoa powder and sea salt to a medium glass or porcelain bowl. Melt over a water bath whisking constantly. Heat until the mixture is well incorporated. Remove from heat and allow the mixture to cool slightly.
Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. Just be sure not to over-whisk, or your brownies could end up more like cake rather than fudgy.
Add the almond flour, whisking vigorously for about 1 minute until fully blended.
Bake for 15-25 minutes or until the center is just set and a toothpick inserted in the center comes out moist. This really does vary a lot from oven to oven, so give them a check from minute 15 the first time around. The brownies will continue to cook a bit while they cool.
Sprinkle with flakey sea salt if desired and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size. To get extra clean edges, place in the freezer for 10 minutes prior to cutting.