Cooking Instructions:

• Step 1: Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly.
• Step 2: Line a 9x9-inch baking pan with parchment paper, allowing some overhang for easy removal of the brownies later.
• Step 3: In a mixing bowl, whisk together the coconut flour, cocoa powder, baking powder, and powdered sweetener until well combined.
• Step 4: In another bowl, beat the eggs until they are light and frothy. Add in the melted butter and almond milk, mixing until smooth.
• Step 5: Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix. Fold in the sugar-free chocolate chips or chopped chocolate.
• Step 6: Pour the brownie batter into the prepared pan and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
• Step 7: While the brownies are baking, prepare the heavy cream sauce. In a saucepan, melt the butter over medium heat, then stir in the heavy cream and sweetener. Let it simmer until it thickens slightly.
• Step 8: Allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment paper. Cut into squares and serve warm, drizzled with the heavy cream sauce.