Ingredients:
- ½ cup (1 stick) Unsalted Butter, cubed
- 4 oz High-Quality Dark Chocolate (90% cacao minimum, sugar-free)
- 2 Large Eggs, room temperature
- 1 tsp Vanilla Extract
- ½ cup Keto Sweetener Blend (Erythritol/Monk Fruit preferred)
- ¼ cup Unsweetened Cocoa Powder (Dutch-process preferred)
- ½ cup Fine Blanched Almond Flour
- 1 tsp Instant Espresso Powder (Optional)
- ½ tsp Sea Salt
Instructions:
- Preheat the oven to 350°F (175°C). Line the 8x8 inch pan with parchment paper, leaving an overhang on two sides for handles.
- Place the cubed butter and chopped dark chocolate in a heatproof bowl. Melt slowly using a double boiler or 30-second bursts in the microwave, stirring until completely smooth and glossy.
- Remove the melted mixture from the heat and set aside for 5-7 minutes. The mixture must be warm, but not hot, before proceeding.
- Whisk the keto sweetener blend vigorously into the slightly cooled mixture until it dissolves slightly (it will look granular).
- Add the eggs one at a time, whisking well after each addition until the mixture thickens and achieves a glossy, thick consistency. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the almond flour, cocoa powder, espresso powder (if using), and salt. Sift the mixture if necessary to break up any lumps.
- Add the dry mixture to the wet mixture. Use a rubber spatula to gently fold until just combined. Stop mixing the moment you see no dry streaks remaining.
- Scrape the batter into the prepared pan and smooth the top evenly. Bake for 20-25 minutes.
- Check Doneness: The brownies are done when the edges are set but the center still looks slightly wet and a little jiggly. Remove them immediately.
- Remove the pan from the oven and let the brownies cool entirely at room temperature (about 1 hour).
- For the best texture and the cleanest slices, transfer the cooled brownies (still in the pan) to the refrigerator for at least 60 minutes before lifting them out using the parchment paper handles and slicing.