Best Fudgy Keto Brownies

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 1/2 oz Almond flour
  • 1/2 tsp Baking powder
  • 6 oz Dark chocolate
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 3 tbsp Walnuts, coarsely ground

• Dairy

  • 8 tbsp Butter, unsalted

• Other

  • 3/4 cup Erythritol

Found on mysweetketo.com

Description

Directions

• Preheat the oven to 320°F, and line an approximately 9 x 9 inch baking pan with some parchment paper.
• Cut the butter and chocolate into a microwave-safe bowl.
• Let both melt in a microwave for a minute and a half. Take the bowl out, stir the mixture until blended and there’s no lumps left. Set aside to cool.
• Using a hand electric mixer, mix together the eggs, erythritol, vanilla extract, and salt (to taste). Btw, salt brings the best out of chocolate in chocolate desserts.
• Mix in the chocolate mixture.
• In a small bowl, stir together almond flour and baking powder.
• In the end, mix the flour into the brownie mixture, using a rubber spatula.
• Put the mixture in the prepared baking pan, and spread it out evenly, using a spatula.
• Sprinkle with crushed walnuts. You can skip this step, or use any other type of nuts if you wish.
• Put in the oven and bake for 35 - 40 minutes. When toothpick is inserted in the center, it shouldn’t come out too clean. You want the brownies to stay sticky in the middle, but the outside should already be kind of crunchy. Don’t over-bake.
• When done baking, take the whole patch out of the pan, together with the parchment paper, and let it cool down. When cooled, cut into 20 more or less equal-size brownies.
• Leave them as they are, or top them with some chocolate mousse. In any case, before you serve them, be prepared to experience some genuine chocolate heaven! 😉