Preheat oven to 350* and line a 9x9” baking pan with parchment paper.
Place the chocolate and butter together in a microwave safe bowl. Heat in microwave on high in 30 second increments, stirring in between each session until chocolate is fully melted.
Remove bowl from microwave and thoroughly stir until chocolate is fully melted. Add almond flour, salt, baking powder and Lakanto Monkfruit Sweetener into melted chocolate and stir. Add in each room temperature egg and stir until fully incorporated. (Please note that eggs must be room temperature to keep the batter from seizing up).
Add in 1/2 cups of the chopped walnuts into the batter and fully mix.
Spoon the chocolate mixture into the bottom of the 9x9” pan. Make sure to spread brownie to each of the four corners and fully cover the bottom of the pan.
Take the other 1/2 cup of the chopped walnuts and sprinkle evenly over the brownie batter in the pan.
Place pan in 350* oven for 15 minutes. At 15 minutes you must check on the brownies. The center should be set but not dry. You DO NOT want to overcook your brownies as they will dry out the longer you bake. I usually go 20 full minutes in my oven to bake to perfection.
Remove from oven and set on kitchen counter to cool completely. Once brownies are fully cooled you can pull the parchment paper directly from the pan. Slice into 16 equal square bars. Enjoy.