Extreme Fudge Brownies
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
Introduction
AWESOMENESS! AWESOMENESS!Number of Servings: 9
Ingredients
-
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
Tips
May include nuts or sf chocolate chips.
Directions
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.
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.