Instructions

1. Preheat the oven to 350 F (175 C).
2. Whisk the eggs well, then stir in the vanilla essence, coconut cream and coconut oil (ensuring the coconut oil is not too hot, else it will scramble the eggs). Mix well and set aside.
3. Combine the almond flour, unsweetened cacao powder, and sweetener in a bowl.
4. Add the wet egg mixture to the almond flour mixture and combine until fully incorporated.
5. Tip the mixture into a small, greased baking dish (approx. 7-in x 7-in), smooth down the top and place in the oven for 15 minutes.
6. Use a cake tester to ensure the brownies have cooked, then remove and allow to cool before slicing into squares.