These are the best brownies that I’ve ever had. The texture is excellent, like fudge but not squelchy! I enjoyed them more than typical brownies as they are smooth with a great taste and a satisfying mouth-feel. I would certainly make them again. You will find the original recipe here. Try them as I think you might be surprised at how good they are.
Nutrition for 1 brownie (listed on the original recipe): | Calories: 116kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 5g| Fibre: 1g | Sugar: 1g
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 3/4 cup erythritol
- 1/2 tsp baking powder
- 1 tablespoon instant coffee optional (I used this and it adds depth of flavour)
- 10 tablespoons butter (or 1/2 cup + 2 Tbsp) (I used a lactose-free butter)
- 2 oz dark chocolate
- 3 eggs at room temperature
- ½ teaspoon vanilla extract optional (I would recommend using this).
- Preheat oven to 350 degrees F (175C/155C fan-assisted).
- Line an 8×8 inch or 8×9 pan with parchment paper, aluminium foil or grease with butter. (It’s easier to get the brownies out if you line the tin; I used baking parchment)
- In a medium mixing bowl, whisk almond flour, cocoa powder, baking powder, erythritol, and instant coffee. Make sure you whisk if fully so there are no lumps.
- In a large microwave-safe mixing bowl, Melt butter and chocolate for 30 seconds to 1 minute or until just melted.
- Whisk in the eggs and vanilla; then gently whisk in the dry ingredients just until mixed through. Don’t over-mix the batter or it will be less fudgy!
- Transfer the batter into your prepared baking dish; bake for 18-20 minutes or until a toothpick inserted comes out moist. It firms up slightly as it cools.
- Cool for at least 30 mins to 2 hours in the fridge and slice into 16 small squares.
- I stored the brownies in an airtight container, in the fridge.
Notes on the original recipe suggesting substitutes or additions:
- Sweetener substitutes: replace Erythritol Sweetener with a 1:1 ratio of Powdered Swerve, powdered Xylitol or Lakanto Monkfruit sweetener.
- Flour substitutes: replace almond flour with 2 tablespoons coconut flour if desired.
- Optional Add-ins: Stir in 1/2 cup chopped chocolate, chocolate chips or nuts of choice into the batter after it is completely mixed through.
- Do not overbake the batter. If the batter looks jiggly, remove it from the oven after 25 minutes and it will set at room temperature. It is normal to see butter pooling on top of the brownies.