Ingredients
- ½ cup butter (melted)
- ½ cup unsweetened cocoa powder
- ¾ cup powdered erythritol (or monk fruit sweetener)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup almond flour
- ¼ tsp salt
- ½ tsp baking powder
- ¼ cup sugar-free chocolate chips (optional but recommended)
👨🍳 Instructions
1. Prep
- Preheat oven to 175°C (350°F)
- Line an 8×8 inch pan with parchment paper
2. Make Batter
- In a bowl, mix melted butter + cocoa powder
- Add sweetener, eggs, and vanilla → whisk until smooth
- Stir in almond flour, baking powder, and salt
- Fold in chocolate chips
3. Bake
- Pour batter into pan and spread evenly
- Bake for 18–22 minutes
👉 For extra fudgy brownies, slightly underbake (center should be soft)
4. Cool
- Let brownies cool completely before cutting (important for texture!)
🔥 Tips for Perfect Fudgy Texture
- Don’t overbake — that’s the key to fudginess
- Use powdered sweetener to avoid grainy texture
- Add a little espresso powder for deeper chocolate flavor ☕
😋 Optional Add-ins
- Chopped walnuts or almonds 🌰
- Peanut butter swirl 🥜
- Cream cheese swirl for cheesecake brownies
