Preheat the oven to 350F and line a 9x9 inch baking pan with parchment paper with overhanging edges for easy removal. (You can also simply grease the pan if you don't need to lift the whole batch out).
In a large bowl, whisk together the sweetener, melted butter, eggs, and vanilla extract.
Whisk in the cocoa powder, coconut flour, baking powder, and salt. Stir in 3 tbsp water, adding more slowly to thin the batter as necessary. (Batter should be spreadable but not pourable).
Spread the batter evenly in the prepared pan, making sure to get it all the way to the edges. Bake 15 to 20 minutes, until set.
Remove and let cool in the pan.
If making brownie cut-outs, refrigerate the brownies about 1 hour to firm up even more. Lift the brownies out by the edges of the parchment paper and set on a cutting board.
Cut shapes as desired with a cookie cutter. With a 2 inch heart diameter heart shape, you should be able to get 16 cut outs.
Use any leftover brownie to make brownie truffles. Simply squeeze together the leftover brownie bits, roll into balls, and freeze until firm, then dip in melted white or dark chocolate.
Chocolate Ganache Frosting
In a small saucepan over medium heat, bring the cream to a simmer (watch carefully as such a small amount will cook quickly).
Remove from heat and add the chopped chocolate. Let sit 3 minutes to melt, then whisk in the sweetener and vanilla extract until smooth.
Spread over cooled brownies.
If making brownie cut outs, cut the shapes first and then spread some ganache on each one.
Note that if you are making cut out brownies like I did, the nutritional information won't be exact. When making 16 small hearts, I lost about 20% of the brownie itself. Nutritional information for brownies without glaze:Food energy: 77kcal Total fat: 6.59g Carbohydrate: 1.96g Total dietary fiber: 1.13g Protein: 1.78g