Make the cookie dough first. In a bowl, mix the softened butter and powdered erythritol until creamy. Stir in the almond flour, heavy cream, vanilla extract, and a pinch of salt until a thick dough forms. Fold in the sugar-free mini chocolate chips.
Roll the dough into 12 small balls and place them on a parchment-lined plate. Freeze for at least 30 minutes until very firm. Preheat your oven to 350F and line an 8x8-inch baking pan with parchment paper.
Melt the butter and chopped sugar-free dark chocolate together in a microwave-safe bowl in 20-second intervals, stirring between each until smooth. Whisk in the granulated erythritol and let it cool for 2 minutes.
Beat in the eggs one at a time, then add the vanilla extract. Fold in the almond flour, cocoa powder, baking powder, and salt until the brownie batter is thick and smooth.
Pour half the brownie batter into the prepared pan. Arrange the frozen cookie dough balls in an even layer, pressing them gently into the batter. Pour the remaining brownie batter over the top, covering the cookie dough completely.
Bake for 25 to 30 minutes until the top is set and a toothpick inserted near the edge comes out with moist crumbs. The center should still feel slightly soft.
Let the brownies cool completely in the pan for at least 1 hour before slicing into 12 pieces. The cookie dough pockets will be soft and gooey inside.
