Ingredients 

• 60g Okono-chocolate
• 120g butter
• 60g coconut flour 
• 20g cocoa powder
• 60g erythritol
• 1tsp baking powder
• 1 tsp salt
• 4 eggs 
• 2 tbsp coconut milk
• 60 g red fruit 

Instructions

1. Melt 60g Okono-chocolate with 120g butter.
2. In a separate bowl, mix 60g coconut flour with 20g cocoa powder, 60g erytrhitol, 1tsp baking powder, 1 tsp salt.
3. Now add 4 eggs to this, 2 tbsp coconut milk (or coconut yogurt or Greek full-fat yogurt will also do). Mix everything together well.
4. Optional (but definitely recommended): add 60g of red fruit. I chose raspberries from the freezer.
5. Mix the melted chocolate with your mixture and put it in a (baking paper lined) baking pan. The dimensions of my baking pan were 25cm x 20cm. I finished off with almond slivers. 
6. Bake for 20-25min at 180 degrees. Keep an eye on it though; every oven is different. The brownies should not be dry, so do the trick with the skewer. After baking, you can serve extra fruit on top if you like.