Ingredients:

  • 1/2 cup (115 g) Unsalted Butter or Ghee, cubed
  • 1 cup (240 g) Creamy Natural Almond Butter, divided (3/4 cup for batter, 1/4 cup for swirl)
  • 3/4 cup (150 g) Granulated Sugar Substitute (Erythritol/Monk Fruit Blend)
  • 2 Large Eggs, room temperature
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1/2 cup (60 g) Fine Almond Flour
  • 1/3 cup + 1 tablespoon (45 g) Unsweetened Cocoa Powder (Dutch Process preferred)
  • 1 teaspoon (5 g) Baking Powder
  • 1/2 teaspoon (3 g) Sea Salt
  • 1 teaspoon (5 g) Optional Instant Coffee Granules
  • 1 tablespoon (15 g) Powdered Sugar Substitute (for swirl)
  • Pinch of Salt (for swirl)

Instructions:

  1. Preheat oven to 325°F (160°C). Line an 8x8 inch pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Gently melt the butter (or ghee) and 3/4 cup of the almond butter together until smooth. Remove from heat and let cool for 5 minutes. The mixture must be warm, not hot.
  3. In a separate medium bowl, whisk together the almond flour, cocoa powder, baking powder, salt, and optional instant coffee granules. Break up any lumps.
  4. Whisk the granulated sweetener into the cooled butter/almond butter mixture until fully dissolved.
  5. Whisk in the two room-temperature eggs, one at a time, followed by the vanilla extract, until the mixture is smooth and slightly thickened.
  6. Gently fold the dry ingredient mix into the wet mixture using a rubber spatula. Mix only until just combined. Do not overmix.
  7. Prepare the Swirl: Mix the reserved 1/4 cup of almond butter with the powdered sweetener and pinch of salt until smooth. (Warm the almond butter slightly if too stiff).
  8. Pour the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the swirl mixture randomly over the top of the batter.
  9. Using a toothpick or thin knife, gently drag through the dollops and batter to create a marbled pattern.
  10. Bake for 22–25 minutes. The edges should look set, but the centre should still look slightly soft. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
  11. Remove the pan and let it cool completely on a wire rack for at least 30 minutes before placing it in the refrigerator for another 30 minutes. This chilling step is non-negotiable for a fudgy low-carb texture.
  12. Once thoroughly chilled and firm, use the parchment paper sling to lift the brownies out of the pan. Slice into 12 squares using a sharp, warm knife.