Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving extra hanging on the sides for easy removal of brownies.

In a medium bowl, combine almond flour, unsweetened cocoa powder, baking powder, and salt. Whisk thoroughly to remove any lumps and evenly distribute the ingredients.

In a large bowl, whisk together melted butter, erythritol (or your preferred sweetener), eggs, and vanilla extract until smooth and well combined.

Slowly fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix; the batter should be thick and fudgy.

Fold in sugar-free chocolate chips and chopped nuts if using. This adds texture and extra flavor.

Pour the batter into the prepared baking pan and spread it evenly with a spatula.

Bake in the preheated oven for 20–25 minutes. The brownies are done when the edges are set, and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay; don’t overbake).

Allow the brownies to cool completely in the pan on a cooling rack for at least 20–30 minutes. This helps them firm up and makes slicing easier.

Use the parchment paper to lift the brownies out of the pan. Cut into squares or rectangles and serve.