Add sweetener to the palm shortening and cream them together until fully combined (aim for a fluffy texture).
Add the vanilla and beat the eggs into the mixture, one at a time.
Add salt and cocoa, beat well. Add chocolate, beat until fluffy.
Add the rest of the ingredients and mix well to combine.
Pour into a pan and bake for 35 to 40 minutes until top springs back. (You can also test if they're ready by sticking a toothpick in the brownies. If it comes out clean, or almost-so, they're done.)
Cool, then cut into 32 squares. If you cheat and eat one warm, know that the texture will be different once completely cool. That's when they become like real brownies. (They are even better the next day.)