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Brownies
brownies

Ingredients

160 g chocolate, sugar-free or unsweetened
200 g unsalted butter, melted
60 g cocoa powder, organic, dutch process
150 g sweetener (originally 200 g)
80 g almond flour, bleached
4 eggs, room temperature
1 tsp espresso powder
1 tsp vanilla extract
1 tsp sea salt
If you love brownies as much as I do, you've got to try this recipe! They are fudgy, but not too fudgy; dense, but not too dense - simply PERFECT!

Instructions

1.Use an 8x8 inch pan for these measurements. Grease the pan and cover it with parchment paper. Grease the paper with butter.
2.Preheat the oven to 175°C (350°F) and put the rack in the middle
3.Combine the chopped chocolate, espresso powder and 1/3 of the cocoa powder and set it aside.
4.Melt the butter and pour it on top of previously combined chocolate, espresso and cocoa powder. Stir until the chocolate is melted and everything is evenly combined. Set it aside.
5.Use the hand mixer to combine the eggs, sweetener, vanilla extract and salt. Beat with an electric hand mixer on high speed until light and fluffy.
6.While the mixer is still on, add the cooled mixture of butter and chocolate. Mix until smooth.
7.Combine the powdered ingredients and fold them into the brownie batter. Don;t use the hand mixer for this but spatula. Fold it in gently.
8.Pour the mixed batter into the greased pan. Spread it evenly. Put it into the oven and bake for about 15-20 minutes or until it starts forming a
9.Let the brownies bake for another 15-20 minutes or until wooden skewer inserted into the center comes out fudgy but the edges look cooked through
10.They might seem under baked, but don't worry, that's how they should look. Let them cool on a rack
11.After they cooled for about 20-30 minutes, you can cut them into 9 or 16 squares. The calories I calculated are for

I dare to say I have 2 favorite desserts. One is cheesecake, the other is brownies. So it makes sense that I like to experiment with new flavors of these two. Or simply bake them over and over until I find THE best recipe ever. And, my darlings, in my humble opinion – this is it. I’ve found it. This is the recipe for THE. BEST. LOW-CARB. BROWNIES.

A perfect brownie is super dense, super chocolatey, fudgy, but not too fudgy, delectable and appetizing.

I tried numerous brownie recipes in my lifetime. And many of them are delicious as hell. Still. I kept on searching for the best one.

My recipe is based on the Tasty’s recipe, but the measurements and ingredients had to be adjusted. If you are not following low-carb or ketogenic diet, I still suggest following my measurements. I cut the sugar in half and it was still a bit too sweet!

*Measures are for 8×8 baking pan

Shopping List

  • Unsalted Butter

https://amzn.to/2DWhAkW

  • Blanched Almond Flour, Nature’s Eats

https://amzn.to/2POc8XP

  • Baker’s Chocolate, Unsweetened

https://amzn.to/2Kr6vc1

Organic Cocoa Powder, Dutch Process

https://amzn.to/2TyTlhe

Espresso Powder

https://amzn.to/2S6RQ8i

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