Brownies
Fudgy low-carb brownies made with almond flour, cocoa and dark chocolate sweetened with erythritol.
🍽️ Makes 16
Ingredients
| 1/2 cup | 120 ml | almond flour |
| 3 | eggs at room temperature | |
| 12 tbsp | 180 ml | unsalted butter, softened |
| 1/4 cup | 60 ml | unsweetened cocoa powder |
| 2 oz | 57 g | dark chocolate |
| 3/4 cup | 180 ml | erythritol |
| 1/2 tsp | 2.5 ml | baking powder |
Instructions
- Preheat oven to 350 °F (175 °C).
- Line an 8×8-inch baking pan with parchment paper, covering the bottom and the sides.
- In a bowl mix the butter and the dark chocolate. Microwave for 30 seconds or let the mixture melt on a double boiler.
- Meanwhile, combine the dry ingredients: almond flour, sweetener, cocoa powder, baking powder.
- In a big bowl crack the eggs and beat them with the mixer.
- Add the butter and chocolate mixture and continue mixing.
- Slowly mix in the dry ingredients, until you get a brownie batter consistency.
- Transfer the batter to the baking pan and bake for 15-20 minutes. Depending on the oven you have, the baking time may vary. You'll want to check the brownies from minute 15 to make sure you aren't overbaking them. The center has to be slightly moist when touching.
- Remove from the oven and let the brownies chill for about 10 minutes.
- With a sharp knife cut your brownies into 16 pieces and devour!