Preheat the oven to 350°F and grease an 8×8 baking dish.

Mix dry ingredients: Cocoa powder, sweetener, almond flour, baking powder, and a pinch of salt then add the cooled brown butter and eggs to this.

Combine the espresso powder or instant coffee with the hot water then add that to the brownie mixture.

Pour the batter into the prepared dish and bake at 350°F for 18-22 minutes.

When you go to do the toothpick test (next step), garnish the brownies with a pinch of flaked salt (this will help it stick but not melt into the brownies.

Use a toothpick to test if the brownies are fully cooked. Make sure the edges are fully cooked and that a toothpick comes out mostly clean.

Allow the brownies to cool in the pan before serving.