If you need to whip up an easy batch of gooey chocolate brownies, then you’ve come to the right recipe. These are very easy to make and have a wonderful “fudge-like” consistency. I’ve made them a few times and have been happy with each result. They are better the next day (aren’t most brownies?) but very moreish warm. So if you can’t wait for them to cool down, tuck in. I won’t judge. I’ve done worse.
Feel free to add other ingredients such as nuts or chocolate chunks. I’ve tried it with chocolate chunks and it was delicious. If I were single, I’d marry myself…they were that good! ha ha!
I’ve calculated the nutrition based on 9 squares. They will be large squares, so cut the pan into small pieces if you are counting the carbs. I used an 8 inch square cake tin, but these can be baked in any shape.
1 1/2 cups almond flour
225g chocolate (I use a dark, high cocoa solids bar)
200g erthyritol (or other sugar substitute)
- Pre-heat the oven to 170C/325F degrees.
- Grease and line a baking line with grease-proof paper. (I used a 8 inch square tin)
- Place the chocolate and butter in a bowl and melt over a simmering pan of water. Stir well and set aside.
- In another bowl, mix the eggs and erthyritol (or other sugar substitute).
- Add the almond flour to the egg mixture and mix thoroughly.
- Pour in the chocolate and butter mixture and stir well.
- Spoon the mixture into the cake tin.
- Bake for 25-30 minutes until firm.
- Cool, eat and enjoy!
Makes 9 large brownies (based on baked in a square tin and cut into 9 pieces)
Nutrition per brownie: Per slice – 447 Calories; 41g Fat; 8g Protein; 15g Carbohydrate; 5g Dietary Fiber; 10g Net Carb