Cocoa Brownies
This recipe produces an intensely fudge brownie with a bit of chewiness. You can make this dairy free and nut free as well.
Servings 16
Calories 103kcal
Ingredients
- 1/2 cup butter or butter flavored coconut oil
- 1 1/3 cup allulose or 1/2 cup powdered monk fruit
- 3/4 cup cocoa powder
- 2 tablespoons vanilla
- 1/4 teaspoon salt
- 3 eggs
- 1/2 cup almond flour or hazelnut flour or sunflower seed flour (alternatively, you can use 3/4 cup nut flour and omit lupin flour)
- 1/4 cup lupin flour or 1 tablespoon coconut flour
- 1 tablespoon gelatin makes them chewy
Instructions
- Preheat the oven to 350ºF, grease an 8x8-inch baking dish and line it with parchment paper. Set aside.
- Melt the butter and when it is warm, stir in the eggs, allulose, cocoa powder, vanilla, and salt.
- Add the almond flour, lupin flour, and gelatin and stir until evenly blended.
- Pour into the lined pan and bake for 15-20 minutes, or until the middle is just set. Better to undertake than over-bake for a chewy and slightly gooey brownie.
- Cool for at least 10 minutes before cutting.
Nutrition
Calories: 103kcal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 117mg | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg