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Melt the butter with the xylitol and salt. You can either do this over a water bath, or in 30-second blasts in the microwave at 600 W. Whisk until the xylitol has mostly dissolved. Using an electric whisk, this takes about 2 to 3 minutes. Whisk in the eggs (ideally at room temperature) one at a time. The batter should be smooth and shiny. Don't over-work it, else the brownies will be cakey rather than super fudgy. Mix together the almond flour and cocoa powder. Sieve in the dry ingredients to get rid of any lumps. Stir until they are just incorporated. Transfer the batter to a baking dish lined with parchment paper or use a silicone mold and level it. A 8 in by 8 in pan works well for 16 servings. Bake until a toothpick comes out moist, but not drenching, about 25 minutes. Let cool, then sprinkle with some sea salt. Slice and enjoy!
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