38 minutes
Rich, fudgy brownies made with coconut oil and a sugar-free sweetener, perfect for a decadent treat.
Granulated Erythritol Sweetener
cups
Cocoa Powder
cups
tablespoons
teaspoons
teaspoons
cups
Unsweetened Chocolate, chopped
0 oz
each
teaspoons
Brewed Coffee, cold
cups
1. Preheat Oven and Prepare Pan
Preheat your oven to 325°F. Lightly grease a 9-inch square baking pan to ensure your brownies don't stick.
2. Mix Dry Ingredients
In a medium bowl, whisk together the granulated erythritol sweetener, cocoa powder, coconut flour, baking powder, and salt.
3. Melt Coconut Oil and Chocolate
In a large saucepan over low heat, gently melt the coconut oil and chopped unsweetened chocolate, stirring until smooth. Remove from heat and let cool slightly.
4. Combine Wet Ingredients
After the chocolate mixture has cooled a bit, add the eggs and vanilla extract directly into the saucepan. Whisk until well combined.
5. Combine Wet and Dry Ingredients
Whisk in the dry ingredients followed by the cold brewed coffee or water. Stir until the batter is smooth and well combined.
6. Pour Batter and Bake
Pour the batter into the prepared baking pan, spreading it evenly. Bake for 18 to 23 minutes until the edges are set and the center no longer jiggles.
7. Cool and Store
Remove the pan from the oven and let the brownies cool completely. Store in the refrigerator for up to 5 days.
After baking, spread a layer of chocolate ganache on top for an extra layer of chocolate.
Before baking, swirl through some salted caramel sauce. The sweet and salty combination will create an indulgent variation on the classic brownie.
Drizzle salted caramel on top before baking or after for a sticky, sweet layer.
Swirl in peanut butter into the batter before baking for a decadent peanut butter twist.
Replace (or supplement) the regular chocolate chips with chunks of white chocolate, dark chocolate, or even a mixture of both for a varied chocolate experience in every bite.
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