Line an 8 x 8-inch pan with parchment paper and set aside.
In a large mixing bowl, add your smooth healthy homemade Nutella, sticky sweetener of choice and coconut flour. Mix very well until a thick, gooey batter remains. If the batter is too thin, add a little extra coconut flour. If the batter is too thick, add some liquid or extra syrup.
Transfer the batter to the lined pan and spread out using a spatula. Refrigerate.
While the brownie base is in the refrigerator, prepare your half cup of coconut cream/milk. In a microwave-safe bowl or stovetop, combine your chocolate chips and coconut milk and melt until combined.
Pour your chocolate ganache over the brownie base and refrigerate until firm. Once firm, cut into 12 bars.
* I used a monk fruit sweetened maple syrup. For a 100% refined sugar free option (not keto-friendly), use pure maple syrup or agave.** Adjust accordingly. For ultra fudgy brownies, reduce the amount*** See the post for the correct separation of the coconut cream/coconut milk. This is important for the ultra-thick texture. TO STORE: Raw brownies must be stored in the refrigerator, otherwise, they will spoil. Keep them in a sealable container. They will store well in the fridge for up to 2 weeks.TO FREEZE: Wrap individual brownies in parchment paper, and keep them in a ziplock bag or freezer-friendly container. They will remain fresh for up to 6 months.