Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.

Place the chocolate and butter in a small saucepan and heat over medium. Stir until melted then remove from the heat. Avoid bringing the mixture to a boil.

Stir in the flour, sweetener, vanilla extract, espresso granules and sea salt.

In a bowl, whisk up the eggs then add them to the brownie mixture and stir well. The batter will look very grainy and oily...this is normal!

Transfer the brownie batter to the lined loaf pan and smooth into an even layer. It will look oily and you'll probably think it won't work out...don't worry, it will! Bake on the center rack of the preheated oven 18-20 minutes.

When you pull the brownies out of the oven, they will have a substantial layer of grease on top...this is normal! Allow the brownies to cool and the butter will soak back in. Once completely cool, transfer the brownies to a cutting board. If desired, sprinkle with sugar-free confectioner's sugar and cocoa powder or more instant espresso granules. Cut and serve.