These brownies are delicious. They are chewy, fudgy and moist. The key is to not over-bake them. They will still look wet when it’s time to take them out, but they will continue to cook when out of the oven.
They also have a secret ingredient. It’s chia seed or flax seed!
Adapted from: Low Carb Maven
- For the batter:
- Chocolate mixture: 1 bar of dark chocolate (85-90% cocoa) plus 4 1/2 oz. of butter, coconut oil or ghee
- 3 large eggs
- 1/2 tsp stevia extract powder
- 1/4 cup erythritol (measure this and then grind it into a powder using a Nutribullet, Magic bullet, coffee grinder, etc.) (This is optional)
- 1 cup almond flour
- 3 T. whole flaxseed (measure this and then grind it into a powder) or chia seed
- 1/4 cup cocoa powder, unsweetened
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp sea salt
- For the frosting:
- 1/4 cup heavy cream, organic (or coconut milk for dairy free)
- 2 T. butter, coconut oil or ghee
- 1/2 bar of dark chocolate (85-90% cocoa)
- Preheat the oven to 350F degrees. Prepare an 8″x8″ pan with coconut oil or olive oil spray. You may put parchment paper down as well.
- Make the chocolate mixture first: Place the chocolate bar in a microwave safe dish and add the butter, coconut oil or ghee. Place in the microwave for 45-60 seconds and stir. Place back in the microwave for 30-45 seconds if the mixture is not completely melted and stir again.
- Place the eggs, stevia and erythritol (powdered) in a large stand mixer or mixing bowl and beat until combined.
- Slowly pour in the chocolate mixture and continue mixing until combined.
- Add the dry ingredients and begin to beat slowly. Gradually speed up the mixture until the batter no longer looks grainy.
- Pour the brownie mixture into your prepared pan and bake for 20-25 minutes. The brownies are better if you cook them for a shorter amount of time and leave them fudgy, however you don’t want them to be too under baked. If your oven is really hot, it may only take 15 minutes!
- Make the frosting: Prepare the chocolate and butter by breaking up the chocolate bar into small pieces and add it to a heat safe bowl. Add the butter, coconut oil or ghee. Pour the heavy cream in a small saucepan and place over the stove on medium to medium-high heat. Bring the cream to a simmer and let simmer for about 1 minute while stirring frequently. Turn the burner off and take the saucepan off. Let cool for a few seconds and then pour over the chocolate mixture. Stir until combined
- Let the brownies cool for 10-15 minutes (or longer) and then spread the frosting over them.
- Place in the fridge until ready to serve. You may let them come to room temperature before consuming or enjoy them cold!
- Keep them in the fridge until they’re gone! 🙂