Flourless Fudgy Brownie
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1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350F or 180C.
3. Melt the butter or coconut oil with dark chocolate in a bowl over low heat. Do not overheat the mixture as it can cause the chocolate to split which will result in the fat seeping out from the cocoa butter. Once the chocolate is just melted, remove the bowl from heat.
4. Add sweetener and whisk until well combined.
5. Add the eggs, one at a time and whisk until combined and smooth. For flax eggs, add all at once. The texture will be drier and coarser but it is normal.
6. Add the sieved cocoa powder, salt and fold until well combined and smooth. For the dairy free and eggless version, the batter will be drier and coarser which is normal, and the volume will be slightly lesser
7. Pour the batter into a 7- or 8-inch square pan lined with parchment paper. Spread evenly.
8. Top with pecans or walnuts (optional).
9. For the regular version, bake for 15 to 17 mins. The top should feel a bit spongy which means that it is done as it will firm up more after baking. Do not overbake as it will be too dry.
10. For the dairy and egg free version, bake for 20 mins. The top will feel soft but it will be firmer upon cooling. After baking, refrigerate for 30 mins so that the texture will be nice and firm.
11. Cut into 12 square pieces.
12. These fudgy brownies can be kept at room temperature for a few days and refrigerated up to a week. They can be frozen for months.
13. They actually taste quite good chilled.
[Total Servings = 12]
NUTRITION INFO PER SERVING (REGULAR VERSION)
Total Carb = 5.3 g
Dietary Fiber = 2.8 g
Net Carb = 2.5 g
Calories = 186
Total Fat = 16.9 g
Protein = 3.9 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
