Preheat your oven to 350°F (175°C). Prepare a 9x9-inch baking dish by greasing it lightly or lining it with parchment paper.

In a mixing bowl, combine melted unsalted butter and cocoa powder, whisk until smooth, then add monk fruit sweetener, vanilla extract, and kosher salt.

Crack the large eggs into the mixture and beat until uniform and creamy.

Gently fold in almond flour and baking powder without overmixing.

Pour the brownie batter into the prepared baking dish and spread it evenly.

Bake for 25-30 minutes, checking for doneness with a toothpick.

Let brownies cool in the pan for at least 10-15 minutes before cutting into squares.