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

In a medium saucepan over low heat, melt the butter. Remove from heat and stir in the unsweetened cocoa powder until smooth.

Add the granulated erythritol/monk fruit blend to the butter-cocoa mixture and whisk until well combined. The mixture should be thick and glossy.

Whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.

Gently fold in the superfine almond flour and salt using a rubber spatula until just combined. Be careful not to overmix. If using, fold in the sugar-free chocolate chips.

Pour the brownie batter into the prepared baking pan and spread evenly.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. Do not overbake for fudgy brownies.

Let the brownies cool completely in the pan on a wire rack before lifting out by the parchment paper and cutting into 16 squares.