Super Fudgy Keto Brownies

Ingredients

• Butter

  Unsalted

  130g

• Cocoa

  Dry powder, unsweetened

  80g

• Salt

  Table

  ½ tsp or 3g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Almond Meal Flour

  Bob's Red Mill

  70g

• Sucralose

  Sweeteners, tabletop, splenda packets

  200g

Directions

1. Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside.
2. Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. Melt over a water bath or using the microwave. You will want to heat it up until all the butter and sweetener has melted and the mixture is well incorporated. Remove from heat and allow the mixture to cool slightly.
3. Add one egg at a time, stirring well after each one until completely incorporated. Add almond flour, stirring vigorously until fully blended (about a minute). Pour into prepared pan.
4. Bake for 15-25 minutes (we do 23), or until the center is just set and a toothpick inserted in the center comes out slightly moist. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around.
5. Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
6. source: https://www.gnom-gnom.com/fudgey-cocoa-paleo-keto-brownies/