Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the brownies out later.
- In a medium heatproof bowl set over a saucepan of simmering water (or gently in the microwave in 30-second increments), melt the unsweetened baking chocolate and melted butter together. Stir until smooth and well combined. Remove from heat and let it cool slightly.1/2 cup unsalted butter, melted, 4 ounces unsweetened baking chocolate, chopped
- To the melted chocolate mixture, add the erythritol (or your chosen keto sweetener). Whisk until the sweetener is fully incorporated and the mixture is smooth.3/4 cup erythritol (or your preferred keto-friendly sweetener)
- Beat in the two large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract. The mixture will become glossy.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and salt.1/3 cup almond flour, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon baking powder, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. A few streaks of flour are okay.
- If using, gently fold in the sugar-free chocolate chips.1/2 cup sugar-free chocolate chips
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Overbaking will result in dry brownies.
- Let the brownies cool completely in the pan on a wire rack. This is crucial for achieving the perfect fudgy texture. Once cooled, use the parchment paper overhang to lift them out of the pan. Cut into squares.
Notes
Store at room temperature in an airtight container for up to 2 days. Refrigerate for up to one week. Freeze for up to 3 months.