Prep the pan and oven. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy lifting. Lightly grease the paper.

Combine dry ingredients. In a large bowl, whisk together the almond flour, cocoa powder, granulated sweetener, powdered sweetener, baking powder, and salt until no clumps remain.

Mix wet ingredients. In a separate bowl, whisk the eggs, melted butter, and vanilla until smooth. Stir in the melted sugar-free chocolate until glossy.

Bring it together. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. If the batter looks very thick, add 1–2 tablespoons of almond milk to loosen it slightly. The batter should be thick but spreadable.

Add mix-ins (optional). Fold in a handful of chopped sugar-free chocolate or keto-friendly chocolate chips for extra pockets of chocolate.

Spread and smooth. Scrape the batter into the prepared pan and smooth the top with a spatula. For a shiny top, lightly swirl the surface with the back of a spoon.

Bake. Bake for 18–22 minutes, or until the edges are set and the center looks just slightly underdone. A toothpick should come out with a few moist crumbs but not wet batter.

Cool fully. Let the brownies cool in the pan on a rack for at least 30–45 minutes. Use the parchment to lift them out, then slice with a sharp knife, wiping the blade between cuts for clean squares.