Hannah’s Fabulous Brownie Recipe – Low Carb, THM S

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/4 cup 85% dark chocolate
  • 1/2 cup Almond flour
  • 3/4 tsp Baking powder, aluminum free
  • 1/3 cup Cocoa powder
  • 1/4 cup Coconut flour
  • 3/4 tsp Mineral salt, fine
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Liquids

  • 1/2 cup Water

• Other

  • 3/4 cup Gentle sweet or 1/3 cup super sweet or 1 cup erythritol

Found on joyfilledeats.com

Description

Ingredients

• 1/2 cup melted coconut oil
• 3/4 cup gentle sweet OR 1/3 cup super sweet OR 1 cup erythritol
• 1 tsp vanilla
• 2 large eggs (MUST be room temp!)
• 3/4 tsp aluminum free baking powder
• 1/3 c cocoa powder
• 3/4 tsp fine mineral salt
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup warm water
• 1/4 cup 85 % dark chocolate, chopped (or Lilys chocolate chips)

Directions

• Start by whisking the ROOM temp eggs and then the melted coconut oil and vanilla together with the warm water, this will prevent an undesirable texture from the coconut oil resolidifying during the mixing process. (Also, if you need brownies like NOW and your eggs are all as cold as the Grinchs heart, you can crack them into a bowl and set them on the stove while the oven preheats, they will be room temp in no time. )
• Once the wet ingredients are all stirred together, add the cocoa powder, sweetener, salt, almond flour, coconut flour and baking powder. Whisk together and spread into a greased 8x6 or 8x8 pan. Lastly, sprinkle the chopped chocolate or Lilys chips over the top and bake in a 350 oven for 25-30 min for an 8x6 pan. For an 8x8 pan start checking them around 20 minutes.
• Enjoy these brownies warm! They are delicious immediately, and also nuked in the microwave if they have been allowed to cool.