KETO - Super Fudgy Brownies

130 grams Butter, unsalted
140 gram(s) Pure Xylitol
11 tbsp Fry's Cocoa Powder
.5 tsp Salt

2 large eggs, fresh, whole, raw, room temperature
.75 cup Now Raw Almond Flour

1. Do not use Stevia, it leaves an aftertaste
2. Do not overcook the brownie. That being said, they must cool completely before cutting or they'll still be gooey. They firm up during the cooling down phase.
3. You can sub half the almond flour for hazelnut flour if you want to try something different.
4. The flakey sea salt is not in the nutrition count (I can't find it), but it supposedly cuts through the intense chocolate flavour.
5. Supposedly if you refrigerate the batter overnight you'll get a richer flavour as the ingredients have had a chance to mingle.

1) Position rack in middle of oven, preheat to 350 degrees.
2) Line the bottom and sides of an 8x8 baking dish with parchment paper (or grease/flour the old fashioned way).
3) Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. Melt over a water bath or using the microwave. You will want to heat it up until all the butter and sweetener has melted and the mixture is well incorporated. Remove from heat and allow the mixture to cool slightly.
4) Add one egg at a time, stirring well after each one until completely incorporated.
5) Add almond flour, stirring vigorously until fully blended (about a minute). Pour into prepared pan.
6) Bake for 15-25 minutes (we do 23), or until the center is just set and a toothpick inserted in the center comes out slightly moist. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check at 15 minutes the first time around.
7) Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack.
8) Lift brownies using the edges of the parchment paper and cut into 16 pieces. To get extra clean edges, place in the freezer for 10 minutes prior to cutting.

Serving Size: Serves 16