Ingredients
4 ½ oz dark Chocolate 75% +
¼ cup of coconut oil softened at room temperature) but not melted.
3 eggs room temperature. Some people consider eggs as dairy but the truth is they are NOT. Dairy is everything that comes from cow’s milk. If you’re vegan you can opt for apple sauce no sugar added, or chia seed soaked overnight, they have the closer consistency of eggs.
¾ cup Monk Fruit (Natural Sugar, It’s such a great substitute and has not any after taste. You can also use maple syrup but instead of ⅓ only ½ try to use an organic one with zero sugar added it, can be coconut sugar as well
1 cup of almond flour you also can use Quinoa flower but that one has an after-taste flavor, so I prefer the almond one.
¼ cup CACAO powder NOT cocoa. Cacao is less processed than cocoa and has better benefits for our bodies.
½ to 1 cup dark chocolate chip (optional, I do use them I like my brownies fudgy.
PREPARATION:
Preheat the oven to 350 F and set aside a baking pan 8x8 with parchment paper.
In a saucepan in low heat, melt the dark chocolate along with the coconut oil. Set aside.
Wisk the eggs and the sugar substitute until they well blend for about 6 minutes, it will like a pale mixture and kind of fluffy.
Add the melted dark chocolate until is fully blend.
Sift the almond flour and the Cacao powder, keep whisking until all ingredients are well incorporated.
Pour the mixture into the baking pan, using a spatula to even it up.
I put the optional dark chocolate chips on the top all over the mixture.
Bake for about 18 to 22 minutes, to check if they are ready used a toothpick and inserted it in the middle of it if comes out clean they are ready if not you can put them back in the oven for a few minutes more.
Tips
Serve your brownies either cool or warm and enjoy!
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