Preheat oven to 180C and line a square 10x10 cake or bowline pan with baking paper and set aside.
In a bowl combine your cacao powder, almond flour and salt and mix well.
In a saucepan over a double boiler our in the microwave, gently melt 1/2 of the roughly chopped chocolate. Stir in the butter or coconut oil and mix until well combined.
Remove from the heat and whilst warm, whisk in the coconut sugar, kefir, and vanilla. Once combined whisk in the eggs until lovely and smooth.
Pour in the dry ingredients to the wet and use a wooden spoon or spatula to mix well. Stir through the remaining 1/2 cup roughly chopped chocolate chips.
Pour out into your prepared pan and transfer to the oven, bake for 20 to 25 minutes or until the top looks firm and it’s pulling away from the edges. Remove from the oven and cool slightly.
Meanwhile, whilst your brownies cooling, get onto your chocolate frosting. In a small saucepan over medium-high heat, add the coconut cream and heat until it's just bubbling. Before it boils, remove it from the heat and then slowly whisk in the roughly chopped chocolate until melted and smooth. Finally add the vanilla bean and mix well.
Once the frosting has cooled slightly, pour it over your brownies. Transfer to the fridge for the frosting to firm up, then remove from the fridge, cut, and serve.