Cover a brownie square pan 9 inches (22 cm) with parchment paper. Set aside.
In a bowl whisk together the eggs, melted coconut oil (make sure it's not hot or it will cook the eggs!) and vanilla essence. Set aside.
In another bowl, combine coconut flour, almond meal, unsweetened cocoa powder, sugar free sweetener and baking soda.
Transfer the wet ingredients into the dry ingredients. Stir to evenly combine.
Stir in the sugar-free chocolate chips or chopped nuts.
Transfer the batter into the prepared brownie pan and spread the brownie batter evenly with the back of a spoon.
Bake for 20-25 minutes max. Don't over bake to keep the brownie moist and fudgy. You know it's cooked when the top of the brownie is set.
Cool down in the pan for 10 minutes then lift out the parchment paper to release the brownie from the pan and transfer onto a cooling rack.
Cool for 20 minutes, then lace your brownie in the fridge for at least 1 hour. This last step is optional, but trust me you won't regret it especially if you love extra fudgy brownies. I know it is tempting to eat this brownie hot, but it will get more fudgy as it cool down, it tastes more like a chocolate cake when hot so please wait! Patience is the key
In a small mixing bowl, add sugar-free chocolate chips and coconut oil.
Melt in the microwave by 30 seconds burst, stir and repeat until fully melted.
Drizzle on top of your brownie.
Store the brownie in the fridge for up to 5 days or in the pantry for up to 3 days. I recommend you place the brownie in a cake box to keep it from drying out.
Serve with coconut cream, unsweetened desiccated coconut or plain.
The recipe photography have been updated on 15 November 2018. Recipe stays the same.