Preheat the oven to 350° F. Line an 8x8" glass baking dish with unbleached parchment paper.
Melt the butter with the chocolate chips on the stove top in a small saucepan over low heat. In a large mixing bowl, whisk together the eggs, vanilla, and salt.
Remove the melted chocolate chips and butter from the heat. Stir in the coconut sugar then slowly add the chocolate mixture to the egg mixture, whisking constantly.
Once combined, add the cacao powder, baking powder, and tapioca flour. Stir until combined. Pour into the glass baking dish and spread it out so that it is even.
Bake for 18-20 minutes. The center should still look gooey and soft. Enjoy now or wait until the brownies have cooled before frosting!
For the frosting, beat together all of the ingredients in a medium mixing bowl. Beat until the frosting is smooth. Spread it evenly over the brownies.
Make the ganache by melting the butter and chocolate chips in a small saucepan over low heat on the stovetop. Once melted and smooth, spread the ganache over the frosting.
Chill in the fridge for 30-45 minutes before slicing and serving.