Preheat the oven to 350 degrees F and line a 8" x 8" pan with parchment paper.

Melt the butter and bakers chocolate in a small saucepan over medium heat, stirring frequently, until completely melted. Note: this process will be quicker and easier if you chop the chocolate bars first.

Stir in the vanilla extract, almond flour, sugar-free sweetener, espresso powder and sea salt until very well combined.

In a separate bowl or measuring cup, whisk the two eggs very well until completely combined. Pour the beaten eggs into the saucepan with the brownie mixture and mix well until very well combined. Note that the brownie batter will look grainy and greasy. This is normal!

Stir in the chocolate chips until combined.

Transfer the brownie batter to the prepared baking pan and smooth into an even layer. Bake for 18 to 22 minutes, or until the brownies are very bubbly around the edges. Note: they will not look cooked, but they are!

Allow the brownies to sit and cool for at least 15 minutes. The butter will reabsorb and after a couple of minutes, they will look like normal brownies.

Transfer the ingredients for the ganache to a microwave safe bowl and microwave for 20-second intervals, stirring well in between, until melted, about 60 seconds total.

Pour the ganache over the brownies then transfer them to the freezer for 30 minutes, or until the ganache has set up completely.

Pull the brownies out of the pan and place them on a cutting board. Slice and serve!