Instructions
- Preheat your oven to 325 and prep a square pan (9X9) for nonstick. I use Parchment Paper that overhangs the sides of the pan In a medium mixing bowl use a fork or whisk to mix together your flour and baking powder.
- Add the unsweetened cocoa powder and mix gently
- Next, in a large mixing bowl, mix together the sugar alternative with the melted butter until well blended.
- For the next step we will add the dry ingredients from the first bowl to the large mixing bowl. Do this by adding half of the dry ingredients at a time, stirring gently between additions.
- Then add the eggs one at a time, stirring gently between additions, and then the vanilla.
- Use a rubber spatula to fold in your chocolate chips Evenly spread the batter into your pan.
- Bake for 20- 25 minutes. Using the toothpick method of checking for readiness will possibly result in a false positive because of the chocolate chips.
- Allow your brownies to to cool prior to cutting into squares.
Tip: use the overhanging parchment paper to remove the brownies from the pan in order to cut them
Recipe Notes
See post for ingredient details. As mentioned, make sure that you are using a sugar alternative that measures 1:1 with sugar. It is important to keep the balance of dry to wet ingredients to make this recipe a success. You can read the label on the sugar alternative that you choose to use to make sure that you are using the correct one. Also mentioned, you can make these brownies low in carbohydrates. Besides using a low carb sugar alternative and low carb and sugar free chocolate chips try swapping out your flour. You can find keto and low carb all purpose flour alternatives here.
Nutrition Calories: 117kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 79mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Calcium: 17mg | Iron: 1mg
