Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) granulated erythritol or monk fruit sweetener
  • 2 large (100g) eggs, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3/4 cup (90g) super-fine almond flour
  • 1/4 tsp (1.5g) salt
  • 1/2 tsp (2g) baking powder
  • 1/2 cup (85g) sugar-free semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 325°F (160°C) and line an 8x8 inch baking pan with parchment paper.
  2. Whisk the melted butter and sweetener together until combined.
  3. Add the eggs one at a time, whisking vigorously until the batter looks glossy and smooth.
  4. Stir in the vanilla extract.
  5. Sift in the cocoa powder, almond flour, salt, and baking powder.
  6. Use a spatula to gently fold the ingredients together until no streaks of flour remain.
  7. Fold in the sugar-free chocolate chips.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 22–25 minutes until the edges are set and pulling away slightly, but the center still has a slight jiggle.
  10. Remove from the oven and let the brownies cool completely in the pan on a wire rack.