Prep Time:
Yield:
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Cuisine:Ingredients
- Dry Ingredients:
- 2 1/2 oz (71 g) fine almond flour (I use King Arthur brand)
- 1.25 oz (36 g) unsweetened cocoa powder
- 1 (1/4 oz/ 7 g) packet plain gelatin powder (this is the same as 1 packet of Knox gelatin)
- 4 oz (113 g) Swerve granular (or your favorite granulated sweetener)
- 3/4 tsp baking powder
- 1/4 tsp instant espresso powder (I use Café Bustello, which is easily located in the grocery store)
- 2 pinches salt
- Wet Ingredients:
- 2 large eggs
- 1/2 tsp vanilla extract
- 12 tbsp (6 oz/ 170 g) unsalted butter, melted
- 1/4 c (2 fl oz/ 59 ml) warm water
Instructions
- Preheat oven to 350 degrees F and prepare an 8×8 baking dish by lining it with parchment paper.
- Blend all dry ingredients with a fork or a whisk in a mixing bowl.
- With a hand or stand mixer, beat in the eggs and vanilla.
- Add melted butter and warm water and beat until smooth.
- Pour batter into the prepared baking dish, smooth the top so it’s all even, then bake for 25-30 minutes, or until the middle is set and does not jiggle.
- Remove and let stand to cool slightly.
- Slice into 16 squares and eat, as desired.
- Store in an airtight container.
Notes
If you like your brownies less gooey and more cakey, simply replace the gelatin with an equal amount of collagen peptides, and follow the rest of the recipe as written.
Per 1 brownie: 120 cal, 2.6 g protein, 12 g fat, 9.4 g carbs, 1.31 g fiber, 7.12 g sugar alcohol, 0.97 g NET carbs
Nutrition
- Serving Size: 1 brownie
Keywords: brownies, chewy, gooey, moist, chocolate, desserts