👩🍳 Instructions
-
1
Preheat oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides, then lightly grease the parchment.
-
2
In a microwave-safe bowl, combine the unsalted butter and half (1/4 cup) of the sugar-free chocolate chips. Microwave in 30-second intervals, stirring after each, until melted and smooth. Set aside to cool slightly.
-
3
In a large mixing bowl, whisk together the erythritol/monk fruit blend and eggs until light and fluffy (about 1-2 minutes). Stir in the vanilla extract.
-
4
Pour the slightly cooled butter and chocolate mixture into the egg mixture. Fold gently with a spatula until just combined.
-
5
In a separate small bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and sea salt.
-
6
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
-
7
Fold in the remaining 1/4 cup of sugar-free chocolate chips.
-
8
Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, not wet batter.
-
9
Let the brownies cool completely in the pan on a wire rack before lifting out and slicing into 16 squares. This is crucial for fudgy texture.
💡 Notes
For dairy-free brownies, use a plant-based butter alternative and ensure your chocolate chips are dairy-free. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze individual brownies for up to 3 months.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
4g
Total Fat
16g
Saturated Fat
8g
Carbs
6g
Fiber
2g
Sugar
1g
Sodium
80mg
Cholesterol
50mg