Ingredients
Scale
- 1 cup superfine blanched almond flour
- 1/3 cup unsweetened cocoa powder
- 3/4 cup granulated erythritol or monk fruit sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup sugar-free dark chocolate chips
Instructions
- Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on the sides. Lightly grease the parchment with a bit of butter or coconut oil spray for extra insurance.
- In a medium-sized mixing bowl, whisk together the almond flour, cocoa powder, granulated sweetener, baking powder, and salt. Ensure you break up any large lumps of almond flour or cocoa to ensure a smooth, consistent batter.
- Create a well in the center of the dry ingredients. Pour in the melted butter, the two eggs, and the vanilla extract. Use a spatula or a sturdy whisk to combine everything until a thick, glossy batter forms. Do not overmix; just stir until no dry streaks remain. Fold in the sugar-free chocolate chips at the very end.
- Spread the batter evenly into your prepared baking pan, smoothing the top with your spatula. Place the pan in the center rack of the oven and bake for 18 to 22 minutes. The edges should be set, but the center should still look slightly soft.
- Remove the pan from the oven and let it cool completely on a wire rack. Once cold, lift the parchment paper to remove the brownies from the pan and slice them into 12 even squares.
- Cook Time: 30 minutes