Coconut Flour Brownies

• Preheat the oven to 180C and line a 9×9 inch baking pan with baking paper overhanging edges for easy removal. (You can also simply grease the pan if you don't need to lift the whole batch out).
• In a large bowl, whisk together the sweetener, melted butter, eggs, and vanilla extract.
  2/3 cup caster sugar, 1/2 cup butter, 3 eggs, 1/2 tsp pure vanilla extract
• Whisk in the cocoa powder, coconut flour, baking powder, and salt. Stir in 1/2 of the water, adding more slowly to thin the batter as necessary. (Batter should be spreadable but not pourable).
  1/3 cup cocoa powder, 3 tbsp coconut flour, 1 tsp baking powder, 1/4 tsp salt, 5 tbsp water
• Spread the batter evenly in the prepared pan, making sure to get it all the way to the edges. Bake 15 to 20 minutes, until set.
• Remove and let cool in the pan.
• If making brownie cut-outs, refrigerate the brownies about 1 hour to firm up even more. Lift the brownies out by the edges of the parchment paper and set on a cutting board.
• Cut shapes as desired with a cookie cutter. With a 2 inch heart diameter heart shape, you should be able to get 16 cut outs.
• Use any leftover brownie to make brownie truffles. Simply squeeze together the leftover brownie bits, roll into balls, and freeze until firm, then dip in melted white or dark chocolate.

Chocolate Ganache Frosting

• In a small saucepan over medium heat, bring the cream to a simmer (watch carefully as such a small amount will cook quickly).
  1/3 cup heavy whipping cream
• Remove from heat and add the chopped chocolate. Let sit 3 minutes to melt, then whisk in the sweetener and vanilla extract until smooth.
  40 g dark chocolate, 3 tbsp icing sugar, 1/4 tsp pure vanilla extract
• Spread over cooled brownies.
• If making brownie cut outs, cut the shapes first and then spread some ganache on each one.