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Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
In a microwave-safe bowl or using a double boiler, combine the softened butter and dark chocolate. Heat until smooth and well combined.
In another bowl, whisk together the almond flour, unsweetened cocoa powder, granulated sweetener, and baking powder.
In a large mixing bowl, crack the eggs and beat them until well combined and slightly frothy.
Gradually add the melted butter and chocolate mixture to the beaten eggs, mixing until smooth.
Slowly add the dry ingredient mixture to the wet mixture, combining until you achieve a brownie batter consistency.
Pour the brownie batter into the prepared baking pan and spread it out evenly.
Bake for 22-25 minutes, checking at the 20-minute mark. The center should be slightly moist when touched.
Allow the brownies to cool in the pan for about 10 minutes before cutting into 16 equal pieces.