Prepare the ingredients.

For the Brownies:Preheat the oven to 350* and line an 8x8baking panwithparchment paper. Melt yourbutterin a small glassbowl, add inLily’s chocolate chipsand stir until completely melted, set aside. In another bowl, whisk togetherKetonia bread mix,cocoa powder,swerve, andsalt. In a small bowl, beateggsuntil well combined. Add eggs and chocolate mixture to the dry ingredients. Mix the batter well, it will be thick. Pour batter into the prepared baking pan and bake for about 20 minutes. Let cool for 10 minutes on the counter then transfer to the fridge for 30 more minutes.

For the Coconut Cream:In a large bowl of astand mixer, beat the butter until creamy with a paddle attachment on medium speed. Add in Swerve and continue to mix for another minute. Add theheavy creamandvanillaand beat until creamy and smooth. At this point, you can add in your crumbledKetonia Macaroonsand salt to taste. In amicrowave-safe bowlor on adouble boiler, combine the chocolate baking chips andcoconut oil. Mix every 15 seconds until smooth.

With the cooled brownies still in the pan, layer on the coconut cream and even out with a plastic spatula. Drizzle melted chocolate over the coconut cream and carefully spread evenly across. Cover with plastic wrap and refrigerate for at least 30 minutes. Remove brownies from the baking pan and slice into 12 squares. Store in an airtight container in the fridge or freezer. Enjoy!