Preheat the oven to 170 degrees celsius (340 fahrenheit) and line a 24cm square baking tin with baking paper. Melt the lactose free chocolate and butter gently over a low heat in a saucepan and set aside to cool a little.
Add the beaten eggs to the melted chocolate mixture, along with the ground almonds, sugar and chocolate chips and mix to combine. Pour the mixture into the prepared baking tin and bake for 25 to 30 minutes.
For the chocolate sauce, heat the lactose free cream gently in a pan. Place the lactose free milk chocolate in a large bowl and pour the hot cream over, whisking to combine.
For the mint cream, whip the lactose free double cream and icing sugar together in a large bowl until soft peaks form when the whisk is removed. Fold in the shredded mint.
When the brownie is completely cool, cut into squares and place in serving bowls. Drizzle with the chocolate sauce and top with a spoonful of whipped mint cream.