Extreme Fudge Brownies

Extreme Fudge Brownies
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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 204.4
  • Total Fat: 20.7 g
  • Cholesterol: 103.4 mg
  • Sodium: 35.8 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 13.2 g
  • Protein: 3.8 g

View full nutritional breakdown of Extreme Fudge Brownies calories by ingredient
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Number of Servings: 9


    1/4 cup Cocoa, dry powder, unsweetened
    2 tbsp Bob's Red Mill Coconut Flour
    .25 tsp Pink Himalayan Sea Salt
    3 large Egg, fresh, whole, raw
    1/2 cup Erythritol
    .5 tsp Vanilla Extract
    1.5 stick Butter, unsalted
    2 ounces Baking chocolate, unsweetened, squares


May include nuts or sf chocolate chips.


1. Preheat oven to 325* and grease an 8-inch square pan with coconut oil spray
2. Put the cocoa powder, coconut flour and salt in a small bowl and whisk using a fork. Set aside
3. In a lg bowl, whisk together the eggs erythritol and vanilla extract. Set Aside
4. In a sm microwave-safe bowl, combine the butter and chocolate. Microwave until fully melted, about a minute, stirring every 30 secs. Add the melted chocolate mixture to the egg mixture and whisk to combine.
5. Add the dry mixture to the wet mixture in 2 batches, whisking after each addition until fully combined.
6. Pour the batter into the greased pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 20 minutes, then cut into 9 pieces. If desired, dust with powdered erythritol before serving.
7. Store leftovers in a sealed container in the fridge for a week, or freeze for up to a month.

Serving Size: Makes 9 servings

Number of Servings: 9

Recipe submitted by SparkPeople user NOLAHORSERIDER.

TAGS:  Snacks | Snack | Snacks Snack |

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