YOU MUST HAVE BEEN CRAVING REASONABLY FOR YOUR FAVORITE TREAT FROM TIME TO TIME AND THAT’S ABSOLUTELY FINE. I don’t agree with the statement that implies life isn’t fair. In fact, technology, and science are so advanced nowadays that you can eat Super Fudgy Keto Brownies, without your blood sugar level jacks high crazy.
People have tons of choices these days. They can eat sweet things that don’t jack their insulin level to the roof. How cool is that? I remember my dad being a diabetic and foodie, and watching him frustrated from being deprived of all things he wanted to eat. You may like
.GETTING READY TO BE READY
Alright, enough of pep talk let’s get going. Because now I’m going to share a secret recipe. A best friend of mine’s grandma which is Peruvian gave me a freshly stone grind chocolate bars with no added sugar. Don’t you worry you can use Lindt %90 chocolate bars as well. If you are on the Keto Diet Just make sure to get a nice quality dark chocolate. We can’t have great brownies with just okay chocolate bars’ (no this not AT&T ad although I think it should be). Americans are privileged to use Fine and Raw brand. It’s been distributed in whole foods nationwide. And if you ever wish to throw a nice wedding party in their chocolate factory in Brooklyn let me know. Keep that in mind we will be using chocolate chunks and powder as well to reach an ultimate level of Fudginessy. I’m not sure if that’s a word though.
Powder Erythritol is making the brownies fudgier. Erythritol is sugar alcohol (there’s no alcohol in this substance) which has %70 of sweetness as its alternative sugar. It has a %0 glycemic index. Which means it’s absolutely safe to consume by diabetics and on a keto diet. If you were concerned that erythritol been processing through the corn. I’ll recommend you getting a Non-GMO labeled pack. Check my cheesecake recipe here if you want to impress your crush once and for all.
Origin American, British dessert
Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Calories 190 kcal
* 6.17 oz , 175 g , 3/4 us cup Butter unsalted, softened
* 113 g / 3/4 cup Erythritol powder
* 3 Large eggs rooms temperature
* 1/3 cup/ 43 g/ 1.41 oz Cocoa powder unsweetened.
* 6.17 oz 175g / 3/4 us cup Dark Chocolate at least 85% cocoa solids, melted
* 170 g / 1/2 cup almond flour
* ½ teaspoon vanilla extract optional
Preheat the oven to 356 F/ 180 C
. Break the chocolate into little pieces. You can warp the bars in a cloth and beat it with a roller if you are angry at the moment. It’s very soothing, you know. Then place in a small bowl. Put the smaller bowl into a larger bowl which you have filled the larger bowl with the boiling water. They call it Bain-Marie method or water bath.
. Mix the soft (or melted) butter, powdered sweetener, eggs, vanilla extract, and cocoa in a food processor. Or simply whisk it in a separate bowl. It’ll turn to a smooth batter in 1 to 3 minutes.
. Add the melted chocolate and almond flour and mix until you have a thick, smooth batter. Don’t over whisk the batter it’ll become cakey.
.Line a rectangular baking tin or small casserole dish with baking/parchment paper/ you can use aluminum foil just take another stick of butter and rub it on the foil. Cut the paper to size so that it covers the bottom and sides accurately. don’t blame me if you went through half batter before you place it in the oven.
. Fill the batter into the tin and smoothen the top. Bake 25 minutes or until the top is firm.
. Let the brownies cool before you remove them from the baking tin. They are soft when they’re warm, but firm up as they cool down. It’s normal if you see butter puddles on the top