👩🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal, and lightly grease the paper.
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2
In a large, microwave-safe bowl, melt the unsalted butter until fully liquid. Add the granulated erythritol and allulose to the melted butter. Whisk vigorously for 1-2 minutes until the sweeteners are mostly dissolved and the mixture is smooth and glossy.
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3
Add the eggs, one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
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4
Sift the unsweetened Dutch-processed cocoa powder into the wet mixture. Add the almond flour, coconut flour, baking powder, and sea salt. Switch to a spatula and gently fold the dry ingredients into the wet until just combined. Do not overmix.
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5
If using, gently fold in the sugar-free chocolate chips.
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6
Pour the batter into the prepared baking pan and spread evenly with the spatula.
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7
Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Avoid overbaking for fudgiest results.
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8
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before lifting out and slicing into 16 squares.
💡 Notes
Ensure all ingredients are measured accurately. For the fudgiest texture, do not overbake! These brownies store well at room temperature for a few days, or in the refrigerator for up to a week. They also freeze beautifully wrapped individually for longer storage.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
4g
Total Fat
17g
Saturated Fat
9g
Carbs
10g
Fiber
3g
Sugar
0g
Sodium
80mg
Cholesterol
45mg
