Moist Dark Chocolate Brownies
  • Cooking Time: 20 minutes
  • Servings: 16
  • Preparation Time: 10 minutes
  • 1/2 cup almond flour
  • 1/4 cup cocoa powder
  • 3/4 cup sugar substitute (Monk Fruit, Stevia, Pyure, or Swerve)
  • 1/2 tsp baking powder
  • 1 TBSP instant coffee (optional, but adds a lot of flavor)
  • 12 TBSP Kerrygold butter (1 1/2 stick)
  • 2 oz dark chocolate (I use 100% Baker's chocolate)
  • 3 eggs (room temperature)
  • 1/2 tsp vanilla
  • Optional Toppings:
  • pecans
  • Lily's chocolate chips
  1. Preheat oven to 350 and line an 8x8 pan with parchment paper, or grease with butter.
  2. In a medium mixing bowl, whisk almond flour, cocoa powder, baking powder, sugar substitute, and instant coffee. Be sure to whisk out all the lumps. I like to put everything through a sifter, just to make sure there are no lumps I may miss with a whisk.
  3. In a large, microwave-safe mixing bowl, melt butter and chocolate at 30 second intervals until just melted, making sure to stir each time. Once melted, whisk in eggs and vanilla, then gently whisk in dry ingredients. IMPORTANT: DO NOT OVERWHISK! Mix dry ingredients until batter is completely wet and incorporated or it will become cakey.
  4. Transfer batter into baking dish and bake for 18-20 minutes, or until a toothpick inserted comes out moist. Cook for at least 30 minutes to 2 hours in the fridge, then slice into 16 small squares.
  5. NOTE: Be careful not to over-bake. If your batter looks jiggly, remove it from the oven no more than 25 minutes from start; it will set at room temperature. It is normal to see butter pooling on top of the brownies.
Recipe from Gimme Delicious