Amazing Fudgy Keto Brownies

Before I begin I’d like to say that I made several recipes in The KetoDiet Cookbook (Fluffy Grain-free Sunflower Bread, Caesar Salad In A Cheese Bowl, Chicken Kiev) but the recipe my family raved about was Martina’s Fudgy Grasshopper Brownie recipe – MINUS the mint filling. The recipe can be found on page 222. These were some of the best most amazing fudgy keto brownies we have had in years. If you want the recipe… jump to the end.  You won’t be disappointed. If you want to see what’s inside The KetoDiet Cookbook, Amazon will give you a peek.

I’m not afraid to call these the world’s best keto brownies because they indeed are my family’s favorite dessert – and they aren’t even on a keto diet.

Finding the best recipe was a long road of trial and error. However, I am proud to share with you these insanely fudgy and moist brownies that have a crispy top. On top of that, these melt in your mouth brownies are entirely grain-free and sugar-free. I can honestly say that I would choose the keto version over the “regular” brownies at any time.

Watch the recipe video below to see exactly how to make the brownies.

Martina Slajerova is the founder and author of the popular Keto Diet blog and the Keto Diet App. After being diagnosed with Hashimoto’s Disease in 2011, Martina began a personal journey toward health, discovering she could help heal her body with what and how she ate. Her success, birthed a passion to help others successfully navigate and live a ketogenic lifestyle. She shares great ketogenic recipes, answers questions about the Keto lifestyle, and shares lots of helpful information on her site.

INGREDIENTS
BROWNIE LAYER

• 1 bar (3.5 oz / 100 g) extra dark chocolate – 85 % cocoa
• 4 1/2 oz (125g) butter, ghee or coconut oil (I used butter)
• 3 large eggs
• 15-20 drops liquid stevia (I used 1/2 tsp Stevia Glycerite)
• 3/4 cup (4.2 oz/ 120 g) erythritol,powdered
• 1 cup (3.5 oz/ 100 g) almond flour
• 1/2 cup (1.6 oz/45 g) plus 1 tablespoon cocoa powder
• 1/4 cup (1.1 oz/ 30 g) ground chia seeds*
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar

CHOCOLATE LAYER

• 1/2 bar (1.8 oz /50 g) extra dark chocolate – 85 % cocoa
• 2 tablespoonscoconut oil or butter(I used ghee)
• 1/4 cup (2 fl oz/60 ml) heavy whipping cream

INSTRUCTIONS
PREPARATION:

1. Preheat oven to 350 F (gas mark 4) and position the rack to the middle. Spray an 8×8 square (20×20 cm) brownie pan (I used a 9×9 inch) with baking spray and line with parchment so that the bottom and two opposite sides are mostly covered. Leave the excess parchment so that you can pull the brownies out of the pan when cool.

METHOD:

1. Break the chocolate into small pieces and add it and the butter into a small bowl placed over slowly simmering water. When most of the chocolate has melted, remove the bowl and stir the chocolate.
2. Place the eggs, stevia and powdered erythritol into a medium bowl and mix to combine. Next beat in the chocolate. Add the dry ingredients and starting on low speed and gradually getting faster, mix until thoroughly combined. (starting on low prevents the cocoa powder from making a big cloud!)
3. Spread the thick brownie batter into the pan and bake for 15-20 minutes. Let it cool in the pan. When cool, run a sharp thin knife around the edge and lift the brownies out of the pan with the parchment. Don’t worry if it cracks.

CHOCOLATE LAYER:

1. Break the chocolate into small pieces and place into a smallish bowl with the ghee, coconut oil or butter. 
2. Pour the heavy cream into a small saucepan and, over medium heat, bring it up to a simmer. 
3. Pour the hot cream over the chocolate and let it sit for a minute. Stir until combined and glossy. Let it cool a bit and thicken. Spread over the brownies and let cool in the fridge until the chocolate has hardened.
4. Cut and serve. Serves 16. Refrigerate any remaining brownies and enjoy at room temperature.

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