I’m in love with this recipe! These brownies are super-moist and heavenly tasting. We usually eat keto brownies after dinner.
These brownies do have a stronger taste than the regular sugar-pumped brownies because we are using pure unsweetened 100% chocolate. The natural sweetener: erythritol, makes them more sweet though.
This recipe takes about 15-20 minutes to prepare and 20 minutes to bake. You will have 9- 16 servings (depending on how big you cut the pieces).
- 200 g / 7.05 oz 100% pure chocolate, unsweetened
- 250 g / 8.81 oz unsalted butter
- 4 eggs
- 50 g / 1.76 oz almond flour
- 20 g / 0.70 oz coconut flour
- 200 g / 7.05 oz powdered erythritol
- 1 teaspoon baking powder
- 1 cup pecans
- It starts with a classic bain-marie. Place a pot of (hot) water on a medium heat. Bring the water to the boiling point and then immerse a second pot or pan in the warm water.
- Break the chocolate into pieces and cut the cold butter into cubes. Let the butter and chocolate melt gently in the bain-marie.
- Take the mixing bowl and break the eggs in it. Set the hand mixer at a moderate speed and beat the eggs to a fluffy mass.
- Add the sugar as soon as the eggs are lightly beaten. Allow everything to mix until you get a pale foamy mixture.
- Stir in between the melting chocolate with butter. Pour the melted chocolate and butter mixture into the beaten eggs. Also add the almond flour, coconut flour and baking powder. Mix everything briefly with the handmixer.
- Preheat the oven to 356°F / 180 ° C.
- Take a regular baking dish and cover the bottom and the edges with a sheet of parchment paper. The butter will cause the paper to stick to the dish. Pour the chocolate batter into the baking dish. Smooth it.
- Chop up the pecan nuts and sprinkle a layer on top of the chocolate mix.
- Bake the batter for about 20 minutes in a 180 ° C oven. After baking, the cake will still be a little soft. It is intended that the inside of the brownies is still soft and moist. Let it cool down and cut in pieces.
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