• Preheat oven to 350°F. Spray baking dish with non-stick cooking spray. Line with parchment paper and set aside.
• In a medium sized bowl, whisk together almond flour, baking powder and salt. Set aside.
• In a large microwave safe bowl, melt coconut oil and 1/2 cup of chocolate chips together. Stir every 20 seconds to keep from burning. Once that is melted together, whisk in brown sugar and vanilla extract. Whisk in your eggs and try to do this for 2 minutes straight (I put a timer on my phone for this). Lastly, whisk in the cocoa powder. Photo shown is what the coconut oil should look like before you melt it with the chocolate.
  
• Pour batter into baking dish. Bake at 350°F for 20 minutes. Toothpick inserted in the middle will not be clean and that's ok! You don't want your brownies to be too dry or cake-like.
• After removing from the oven, let brownies cool to room temperature for at least 30 minutes before adding frosting. Once cool, add frosting. After adding frosting, you can remove them from the baking dish and cut into desired amount of squares.

Strawberry Cream Cheese Frosting

• Run strawberries through a food processor for a few seconds to get smaller pieces. In stand mixer, combine cream cheese anf sugar until smooth. Add in vanilla extract, freeze-dried strawberries and icing gel if desired. Combine well. Frost brownies. Store them in an airtight container in the refrigerator.