I wanted an easy chocolate dessert to make for Valentine’s day and finding three varieties of Bake Believe brand stevia and erythritol sweetened sugar free chocolate chips at a local store moved brownies to the top of my list. I made a triple chocolate version of this recipe by using half semi-sweet chocolate chips and half white chocolate chips along with the cocoa powder. Next time I plan to try a dairy free version by skipping the chocolate chips and pouring a layer of my dairy free chocolate truffles on top instead.
I recommend pressing the batter firmly into the pan as they turned out a little crumbly without that step, but it didn’t effect the flavor. These are still the best tasting brownies I’ve ever made.
Update: I added one extra egg to the batter to improve the texture. I also made a vegan version with flaxseed “eggs” and topped with my truffle recipe. They turned out beautifully fudge-like.
1 cup super fine almond flour
1 cup sugar free chocolate chips (optional)
6 Tbs cocoa powder
1/3 cup stevia-erythritol blend
1/4 cup melted butter or coconut oil
1/4 cup heavy cream or full-fat coconut milk
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
Pre-heat oven to 350°F. Prepare an 8″×8″ bake pan with parchment paper and butter or coconut oil. In a medium bowl, combine almond flour, cocoa powder, stevia-erythritol blend, baking powder, and salt. Stir or whisk until well-combined. Add eggs, butter or coconut oil, heavy cream or coconut milk, and vanilla. Stir until well-combined. Stir in chocolate chips until evenly distributed. Spoon into prepared baking dish and spread evenly across the pan. Press batter into the pan with the back of the spoon or an extra piece of parchment paper for denser, more fudge-like brownies. Bake for 20-25 minutes until batter no longer jiggles when gently moved back and forth. Remove from oven and allow to cool before slicing and serving. Makes 16 brownies.