Almond flour and dark chocolate create 16 dense brownies in an 8-by-8-inch pan. Room-temperature eggs help the melted butter mixture stay fluid.
Ingredients
- 1/2 cup almond flour
- 3 room-temperature eggs
- 12 tablespoons unsalted butter, softened
- 1/4 cup unsweetened cocoa powder
- 2 oz dark chocolate
- 3/4 cup erythritol
- 1/2 teaspoon baking powder
- Crushed almonds or walnuts (optional)
Method
- Heat the oven to 350°F (175°C). Line the bottom and sides of an 8-inch square pan.
- Melt butter and chocolate together for 30 seconds in the microwave or over a double boiler.
- Combine almond flour, erythritol, cocoa, and baking powder.
- Beat eggs, mix in the chocolate mixture, then slowly add dry ingredients. Fold in optional nuts.
- Bake 27–30 minutes, checking from minute 20. The center may feel slightly moist but must reach 160°F (71°C).
- Cool 10 minutes and cut into 16 pieces.
