Ingredients
1 Cup almond flour
3 eggs at room temp
12 TBSP of butter
¼ cup cocoa powder
3oz of dark chocolate
¼ cup sugar replacement (substitute) Erythritol
1 tsp baking power
1 tsp Apple Cider Vinegar
Ganache (Optional)
½ cup heavy cream
¼ cup cocoa
4 TBSP sweetener
Instruction
- Preheat oven to 350 degrees (175c)
- Line a 8 x 8 baking pan with parchment paper, set to the side for now
- In a bowl mix the butter and dark chocolate, microwave for 30 seconds or use a double boiler and melt together and mix it
- Meanwhile, combine the dry ingredients, Almond flour, sweetener, cocoa powder, baking powder.
- In a big bowl break the eggs and mix with hand mixer
- Add the butter and chocolate mix to the eggs and continue to mix
- Slowly mix in the dry ingredient, until you get a brownie batter consistency
- Pour into 8 x 8 pan on top of parchment paper. Bake in oven for 15 to 20 minutes. You should check after 15 min as you don’t want to overcook it. The center should be slightly moist when touch.
- Once the brownie is fully cool to room temp make the ganache by mixing. Should be pretty thick once mixed and please taste as the cocoa can be a little bitter, if you need add a little more sweetener or Cocoa to thicken up
