Ingredients

The following ingredients have 16 Servings
  • 1.5 stick butter (unsalted, softened, 175g, 6.17 oz)
  • 2/3 cup powdered sweetener (100g)
  • 3 eggs
  • 1/3 cup cocoa powder (unsweetened, 40g)
  • 6 oz dark chocolate (at least 85% cocoa solids, melted, 175g)
  • 3/4 cup almond flour (75g)

Instruction

  • Preheat your oven to 180 Celsius / 356 Fahrenheit
  • Melt the chocolate: Break the chocolate into squares and place in a small bowl. Place this bowl inside a larger bowl which you have filled with boiling water. The water will heat the walls of the small bowl and melt the chocolate.  (see notes)
  • Blend the VERY soft (or melted) butter, powdered sweetener, eggs and cocoa with a blender or in a food processor. 
  • Add the melted chocolate and almond flour and mix until you have a thick, smooth batter.
  • Line a rectangular baking tin or small casserole dish with baking / parchment paper. Cut the paper to size so that it covers the bottom and two sides of the dish. Grease the two remaining sides. 
  • Fill the batter into the dish and smoothen the top. Bake 25 minutes or until the top is firm. 
  • Let the brownies cool before you remove them from the baking tin. They will be VERY soft when warm, but firm up as they cool down.