Super Fudge Brownies
Tada! Here is a grain free, sugar free recipe that tastes amazing. trust me, I’ve had a few testers… 😉 check out the picture…. where did that little piece go?
6 OZ of Unsweetened baking chocolate – I use Giddy Yoyo’s raw Cocoa paste. You can buy it at healthy Planet or Flour Confections
1 cup salted butter, softened
1/2 cup to 3/4 cup of Lakanto Monk Fruit with Erythriol ( depending on how sweet you want it) – You can buy it at Flour Confections, Online, or Healthy Planet
1 TBSP pure vanilla extract
1//3 cup hazelnut flour or almond flour
1/4 cup tiger nut flour
Preheat oven to 300F
Line an 8X8 pan with parchment paper. I use a silicone one that I sometimes line and sometimes I don’t..
Combine chocolate with butter in a medium saucepan on medium low heat, stirring until melted. Remove front heat and stir until smooth
In a stand mixer – beat eggs until light yellow – about 5 minutes.
Add Monk fruit and blend until combined
Chocolate mixture – I usually add 1 Tbs at a time for the first 5 tablespoons to temper the eggs. Then pour the entire mixture in.
Add flour mixture and mix until combined.
Pour into prepared pan and bake for 40 to 45 minutes.
Let sit until cool – refrigerate for at least one hour.
I always store it in the fridge in a sealed container, pre cut for easy snacks.