Finally getting back to testing recipes I find along the way. This week I had a hankering for chocolate, so what better way to fix that than a ooey gooey Brownie.
Now although I am not all about Keto, I thought I would give it a whirl as with the exception of the special keto chocolate chips, I had everything in the cupboard.
I have to say after allowing them to cool for a total of about 40 mins they remained so very soft and delicate. This was not something I had expected as other brownies have always been a little more dense.
The recipe calls for granulated sweetener of your choice, but I went a little different direction and used Monk fruit granulated sugar. But, I have to say this is the first time I have used it and really think next time I will use half the suggested amount to see how they are.
Don’t get me wrong, they were yummy, just too sweet for my taste. It is quite possible my lack of sugary things in my day to day have changed what my taste buds are used to. So my quick way to resolve this was to cut into smaller squares (16 brownies) and I am sure with a nice cup of tea or coffee they will be perfect.
I like to have fun in the kitchen and have been known to alter recipes and have had some success in doing so, but for now, I am going to share the recipe as is. You wont be disappointed.
Prep time 5 mins, Cook time 15 mins Yield 12 Brownies,
3/4 cup butter (or substitute if you like)
1/2 cup keto chocolate chips (divided)
1/2 cup blanched almond flour
1/4 cup cocoa powder
1/2 tsp baking powder
3/4 cup granulated sweetener of choice (I used monk fruit granulated sugar)
3 large eggs (or substitute for vegan)
- Preheat the oven to 180c/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a small mixing bowl, combine all dry ingredients and mix well.
- Combine butter with half the chocolate chips and melt on medium heat until warm and melted. Whish together until glossy and combined.
- In a large mixing bowl, add the eggs and beat (with mixer) until slightly frothy and the whites and yolks are combined.
- Slowly add the melted chocolate mixture to the eggs and continue mixing until you are left with a thick, glossy brownie batter. Fold in the remaining chocolate chips.
- Transfer batter into the prepared pan. Bake for 14 – 18 minutes, or until a skewer comes out just clean from the center.
- Remove from the oven and allow the brownies to cool IN THE PAN for 20 minutes before carefully transferring to a wire rack to cool completely.
Store at room temperature covered with plastic or in a sealed container. They will remain fresh for up to 3 days. In addition for longer lasting freshness store in fridge for up to 7 days or can be frozen for up to 6 months.
Look for additional recipes each Tuesday, but if you would like to see more from or about me, follow me on Instagram @jacqueline_j_lawson.