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50gm almond meal
50gm coconut flour
100gm unsalted butter melted
4 tablespoons stevia
1 teaspoon pure vanilla extract
50gm unsweetened shredded coconut
2 large eggs
45g unsweetened natural cocoa powder
¼ teaspoon fine sea salt
⅛ teaspoon baking powder
Preheat the oven to 350F/180C; line a 20-inch cake pan with 1 pieces of baking paper so it hangs over all 4 sides.
In a large bowl combine all the dry ingredients add butter and vanilla, and stevia, and then beat in the eggs until combined.
Pour the mixture into the prepared pan, spread it out evenly, and sprinkle the coconut on top.
Bake until the brownies are set along the edges, but slightly doughy in the center, about 20-30 minutes, being careful not to overbake.
Cool completely spread the ganache before cutting and serving.