Ingredients:

  • 8 oz (1 cup) Unsalted Butter
  • 3 oz Unsweetened Dark Chocolate (90%+, roughly chopped or chips)
  • 1 cup Granulated Sugar Substitute (Erythritol/Monk Fruit Blend, powdered preferred)
  • 1 Tbsp Vanilla Extract
  • 3 Large Eggs (at room temperature)
  • ½ cup Superfine Almond Flour (60 g, not packed)
  • ½ cup Unsweetened Cocoa Powder (45 g, Dutch-processed recommended)
  • ½ tsp Fine Sea Salt
  • ½ cup Sugar-Free Chocolate Chips (Optional)

Instructions:

  1. Prepare the Oven and Pan: Preheat oven to 325°F (160°C). Line the 9x9 inch metal baking pan with parchment paper, ensuring there is an overhang 'sling' on two sides for easy removal.
  2. Melt the Base: Combine the butter and chopped dark chocolate in a heatproof bowl. Melt gently using a double boiler or in short 30-second bursts in the microwave, stirring until completely smooth and glossy. Remove from heat.
  3. Incorporate Sweetness: Stir the granulated sugar substitute and vanilla extract into the warm chocolate mixture until fully dissolved. This step is critical for developing the signature crinkle top.
  4. Add the Eggs: Add the room temperature eggs one at a time, whisking vigorously for about 30 seconds after each addition. The mixture should thicken slightly and appear emulsified.
  5. Sift Dry Ingredients: In a separate bowl, whisk or sift together the almond flour, cocoa powder, and salt. Sifting prevents lumps and helps keep the batter light.
  6. Combine Wet and Dry: Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined. Stop mixing when only a few streaks of dry ingredients remain (Do not overmix).
  7. Fold in Chips (Optional): If desired, gently fold in the sugar-free chocolate chips.
  8. Bake: Pour the batter into the prepared pan and spread evenly. Bake at 325°F (160°C) for 25 to 30 minutes.
  9. Check for Doneness: The edges should look set, but a toothpick inserted into the centre should still come out with moist, fudgy crumbs attached. Overbaking leads to dryness.
  10. Cool Completely: Allow the brownies to cool completely in the pan on a wire rack for at least 60 minutes (preferably two hours) before lifting out using the parchment sling. Once fully chilled and set, slice into 16 even squares.