Pre-heat oven to 350*F.

In a medium bowl, mix together your almond flour, cocoa powder, cornstarch, xanthan gum and salt. Set aside.

In another bowl, beat together your eggs, butter, vanilla and sweetener until smooth. Set aside.

In a large microwavable bowl, melt your chocolate-chips and coconut oil or butter in 30s increments, stirring each time until smooth.

Pour your butter and egg mixture into the chocolate-chips and stir until well-incorporated and smooth.

Next stir in your dry ingredients and mix until a thick batter forms. Fold in your additional chocolate-chips.

To assemble, line a 9x13 inch dish with lightly greased or oiled parchment paper.

Use a spatula or your hands to press the brownie mixture into the bottom of the pan, forming an even layer.

Bake the brownies for 25-30min or until the edges start to crack slightly ( a toothpick is not the best way to tell if these are done as they will cook more as they cool).

Let the brownies cool for ~1 hour. Meanwhile you can make the frosting.

To make the frosting, beat together the butter, sweeteners, vanilla extract and almond flour until a thick batter forms. Slowly add heavy cream while beating the mixture until everything in incorporated and the frosting is light and fluffy.

Stir your chocolate chips into the frosting as well then remove your brownies from their pan using the parchment paper to lift them out.