Fudge Overload Brownies

These fudge brownies are almost too fudgy. So thick, that the batter is nearly a dough. But the result is phenomenal if you’re looking for those super moist, dense fudge brownies.

Be sure to thoroughly beat in the eggs, but don’t over beat the batter/dough as you mix in the flour and cocoa. And be patient and let them cool completely before eating, unless you want some hot melted fudge cake!

Ingredients

  • 1/2 Cup Butter, unsalted, melted.
  • 1 Tbsp Light Tasting Olive Oil
  • 1 Cup Erythritol
  • 2 Large Eggs
  • 2 tsp Vanilla Extract
  • 1/2 Cup Almond Flour
  • 1/2 tsp Xanthan Gum
  • 1/2 Cup Cocoa Powder
  • 1/4 tsp Salt

Instructions

  1. Preheat oven to 350° F
  2. Grease an 8 inch square baking dish and line bottom with parchment paper.
  3. In a medium bowl, combine melted butter, erythritol, and oil. Mix thoroughly.
  4. Add eggs and vanilla, and beat for about a minute.
  5. Add almond flour, xanthan gum, cocoa powder, and salt. Mix just until combined.
  6. Transfer dough to parchment paper and spread out by pressing down the top until evenly filling the baking dish.
  7. Bake in oven for 22 minutes.
  8. Remove from oven, and let cool for about 30 minutes before cutting.
  9. Makes 16 brownies.

Servings per Recipe: 16 brownies
Serving Size: 1 brownie
Fat: 11.4 g
Protein: 2.9 g
Net Carbs: 1.3 g

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