Ingredients
Dry Ingredients:
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ½ cup erythritol or monk fruit sweetener (or to taste)
Wet Ingredients:
- 2 large eggs
- ¼ cup melted butter or coconut oil
- ¼ cup unsweetened applesauce (for moisture, without added sugar)
- 1 tsp vanilla extract
- ¼ cup unsweetened almond milk or other milk alternative
Add-ins:
- ¼ cup chopped nuts (optional, like walnuts or pecans)
- ¼ cup sugar-free chocolate chips (optional, for extra richness)
Optional Frosting (for extra indulgence):
- 2 oz cream cheese, softened
- ¼ cup powdered erythritol
- 2 tbsp unsweetened cocoa powder
- 1–2 tbsp heavy cream
Instructions
1. Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper or lightly grease it.
2. Mix Dry Ingredients:
- In a medium bowl, whisk together almond flour, cocoa powder, baking powder, salt, and sweetener.
3. Mix Wet Ingredients:
- In a separate large bowl, beat the eggs, then add the melted butter or coconut oil, applesauce, vanilla extract, and almond milk.
- Mix until everything is well combined.
4. Combine Wet and Dry Ingredients:
- Gradually fold the dry ingredients into the wet ingredients.
- Stir until you have a smooth, thick batter. If it’s a little too thick, you can add a tablespoon or two of almond milk to loosen it up slightly.
5. Add-ins:
- Gently fold in the chopped nuts and chocolate chips (if using).
6. Bake:
- Pour the batter into the prepared baking pan and smooth the top evenly.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs.
7. Optional Frosting (if desired):
- While the brownies are baking or cooling, mix the frosting ingredients in a small bowl until smooth.
- Once the brownies have cooled completely, spread the frosting evenly on top of the brownies.
8. Let Cool:
- Allow the brownies to cool completely in the pan before cutting into squares.