Grease or oil an 8x8 inch baking pan and preheat oven to 350℉ (175℃)
In a large saucepan over medium-low heat add butter or coconut oil and melt. Add confectioners sweetener, cocoa powder, and salt. Whisk in until fully mixed and creamy. Remove from heat and let cool slightly.
In a large mixing bowl combine almond flour, baking powder, and salt. Mix until incorporated and clump-free.
Add warm chocolate mixture to almond flour mixture. Mix together thoroughly until creamy.
Add eggs to the batter, one at a time, mixing in thoroughly.
Spread the brownie batter in the prepared pan.
Bake at 350℉ (175℃) for 15 to 23 minutes, checking after 15 minutes (brownies may look underdone in the center but will set upon cooling). Remove from oven and let cool until brownies are firmer.
Sift with optional low carb powdered sweetener over the top of brownies and use a spoon to drizzle with optional sugar-free melted chocolate chips.
Slice into 9 squares and serve. Keep any leftover portions loosely covered and refrigerated.
*All nutritional data are estimates based on the products I used*Yield:9 brownies, Serving Size: 1 brownie, Net Carbs per Brownie: 1g, Amounts per serving-