Low Carb Chocolate Brownies

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MARTINA’S AMAZING FUDGY KETO BROWNIES!

These fudgy keto brownies were some of the most delicious low carb chocolate brownies my family has ever had. The secret ingredient? Chia seeds!

Ingredients

Brownie Layer

• 1 bar (3.5 oz / 100 g) extra dark chocolate - 85 % cocoa
• 4 1/2 oz (125g) butter, ghee or coconut oil (I used butter)
• 3 large eggs
• 15-20 drops liquid stevia (I used 1/2 tsp Stevia Glycerite)
• 3/4 cup (4.2 oz/ 120 g) erythritol, powdered
• 1 cup almond flour (3.5 oz/ 100 g)
• 1/2 cup (1.6 oz/45 g) plus 1 tablespoon cocoa powder
• 1/4 cup (1.1 oz/ 30 g) ground chia seeds*
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar

Chocolate Layer

• 1/2 bar (1.8 oz /50 g) extra dark chocolate - 85 % cocoa
• 2 tablespoons coconut oil or butter (I used ghee)
• 1/4 cup (2 fl oz/60 ml) heavy whipping cream

Instructions

Preparation:

• Preheat oven to 350 F (gas mark 4) and position the rack to the middle. Spray an 8x8 square (20x20 cm) brownie pan (I used a 9x9 inch) with baking spray and line with parchment so that the bottom and two opposite sides are mostly covered. Leave the excess parchment so that you can pull the brownies out of the pan when cool.

Method:

• Break the chocolate into small pieces and add it and the butter into a small bowl placed over slowly simmering water. When most of the chocolate has melted, remove the bowl and stir the chocolate.
• Place the eggs, stevia and powdered erythritol into a medium bowl and mix to combine. Next beat in the chocolate. Add the dry ingredients and starting on low speed and gradually getting faster, mix until thoroughly combined. (starting on low prevents the cocoa powder from making a big cloud!)
• Spread the thick brownie batter into the pan and bake for 15-20 minutes. Let it cool in the pan. When cool, run a sharp thin knife around the edge and lift the brownies out of the pan with the parchment. Don't worry if it cracks.

Chocolate Layer:

• Break the chocolate into small pieces and place into a smallish bowl with the ghee, coconut oil or butter. Pour the heavy cream into a small saucepan and, over medium heat, bring it up to a simmer. Pour the hot cream over the chocolate and let it sit for a minute. Stir until combined and glossy. Let it cool a bit and thicken. Spread over the brownies and let cool in the fridge until the chocolate has hardened.
• Cut and serve. Serves 16. Refrigerate any remaining brownies and enjoy at room temperature.

Notes

NOTE: For those who have Martina's book and can't find this recipe.... This is her Fudgy Grasshopper Brownie recipe on page 222. I omitted the mint layer because my family does not like mint. I'm sorry for any confusion!

*3 tablespoons of chia seeds, when ground, will equal about 1/4 cup.

It's best to under-cook the brownies for a fudgy texture.

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