Ingredients:

  • 1/2 cup (115g) Grass-fed butter, melted and slightly cooled
  • 2/3 cup (130g) Granulated Monk Fruit or Allulose sweetener
  • 2 Large eggs, room temperature
  • 1 tsp Pure vanilla extract
  • 1/2 cup (50g) Super-fine blanched almond flour
  • 1/3 cup (35g) Unsweetened Dutch-process cocoa powder
  • 1/4 tsp Pink Himalayan salt
  • 1/2 tsp Espresso powder
  • 1/3 cup (60g) Sugar-free dark chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a large glass mixing bowl, whisk the melted butter and monk fruit sweetener for at least 2 minutes. Add eggs one at a time, whisking vigorously until the batter looks pale and slightly thickened.
  3. Sift the almond flour, cocoa powder, salt, and espresso powder directly into the wet mixture. Use a silicone spatula to gently fold until just combined.
  4. Fold in the sugar-free dark chocolate chips and pour the batter into the prepared pan, smoothing the top with a spatula.
  5. Bake for 18–22 minutes. The center should still look slightly underdone and soft; it will firm up as it cools.
  6. Let the brownies cool completely in the pan before lifting the parchment paper to slice into 16 squares.