Preheat oven to 350°F (180°C).

In a large mixing bowl, combine coconut oil, eggs, stevia, sugar, and vanilla. Whisk to combine.

Add cocoa powder and whisk until smooth.

Add flour and mix to combine.

Pour batter into a 9x13-inch pan lined with foil and sprayed. Smooth batter into an even layer.

Bake 25 to 30 minutes, until a toothpick comes out clean.

After baking, allow brownies to cool completely in pan.

Using a hand mixer, beat coconut cream into fluff.

Melt chocolate with coconut oil in the microwave, 30 seconds at a time, until smooth.

Add melted chocolate to coconut cream and beat together until well-integrated.

Pour icing over brownies, spread into a smooth layer, and add sprinkles. Refrigerate 15 to 30 minutes to firm up, if desired.

Cut into pieces, serve, and devour!