Recipe: Perfect Super Fudgey Keto Brownies

Super Fudgey Keto Brownies. Just like a good keto fudge , the key to super fudgy keto brownies is plenty of fat. Fudgy keto brownies are done when an inserted toothpick comes out almost clean, but not quite. It should have a little batter left on it, which you can ball up between your fingers.

We recommend taking these keto brownies out of the oven when they are a little bit underdone. Even those with nut allergies can enjoy this tasty treat without worry. In order to make super fudgy brownies you need a few vital ingredients. You can have Super Fudgey Keto Brownies using 5 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Super Fudgey Keto Brownies

1. It's 9 Tbsp of unsalted butter.
2. It's 2 of \3 C Xylotil or sugar substitute to taste.
3. Prepare 11 tbsp of cocoa powder.
4. You need 3 of eggs room temp.
5. You need 3 of \4 C almond flour.

These Keto Fudge Brownies are nut and dairy free and absolutely decadent! Made with a lots of chocolate and other real food ingredients, yum! Then you mix it in with even more chocolate (unsweetened cacao powder) and you get this thick, super chocolate batter. What more do we need to say?

Super Fudgey Keto Brownies instructions

1. Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside..
2. Add butter, sweetener (stevia does not work!), cocoa powder and salt to a medium heatproof bowl..
3. Melt this mixture over a water bath whisking constantly (or use the microwave, in small increments). You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated (note that erythritol, unlike xylitol, won't dissolve much at this point). Remove from heat and allow the mixture to cool slightly..
4. Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy..
5. Add the almond flour, whisking vigorously until fully blended (about a minute)..
6. Bake for 10-20 minutes (we do about 23 with xylitol and 17 with erythritol), or until the center is just set and a toothpick inserted in the center comes out moist. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around, and remember that your brownies will continue to cook while they cool..
7. Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting..

Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture. Fold in the chocolate chunks, then. The fudgiest fudgy keto brownies recipe. These keto brownies are super moist, fudgy, perfectly rich and chocolatey.