Fudgey Brownies



  • 1/2 cup butter
  • 4 oz (roughly 113 grams) unsweetened baking or 90% dark chocolate
  • 3/4 cup almond flour
  • 2/3 cup powdered sweetener (powdered erythritol)
  • 2 tbsp cocoa powder
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp baking powder (optional – if you want the brownies to rise a bit and be more cake-like.)
  • 1/4 cup chopped walnuts


Makes 16 servings

  1. Preheat oven 350 degrees F.
  2. Line an 8×8 inch baking pan with parchment paper.
  3. Melt butter and chocolate in a double boiler, keep stirring, until smooth. Remove from heat.
  4. Add vanilla to melted butter mixture, stir.
  5. Add all dry ingredients and eggs to the melted butter mixture, mix well.
  6. Pour batter into baking pan, smooth the top, sprinkle with chopped walnuts.
  7. Bake until a toothpick comes out almost clean , approx. 15 mins. Don’t over bake as it will be to dry, brownies should be soft but not runny. Brownies will firm up as they cool.
  8. Cool completely before cutting.

Life is Short – Eat Dessert First!

If you like a softer fudge-like brownie this recipe is great. It makes an 8 x 8 pan, it doesn’t rise up high like traditional brownies so don’t be disappointed when it comes out flatter than expected. If you want it to rise a bit you can add a pinch of baking powder but then it becomes more cake-like as well. I tried doubling this recipe but it didn’t work out very well, the batter was under baked and the edges were over baked. I often make a double batch and then divide it between two 8 x 8 pans and put both in the oven at the same time. That way I have a pan for eating right away and another to cut into squares and freeze. I know these are great because my son thinks they are regular brownie treats.

Nutrition Facts

Amount Per 1 Serving

Melting chocolate and butter in double-boiler

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