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Here are the important notes to achieve a gooey fudgy brownie with a thin, shiny and crinkly crust;

1.  The key is to dissolve the sugar/sweetener as much as possible. It is easy to dissolve sweetener with water but not easy to dissolve it with oil or butter. Hence, I decided to use powdered sweetener so that it dissolves much more easily and on top of that, it gives that shiny crust. If you use granulated sweetener, it will be harder to dissolve and it makes the crust appear unappealing with a "matt" look.

2.  Too much water prevents the brownie from getting a thin and crinkly surface. Butter and egg whites contain a certain amount of water but if we reduce the water too much then we have a problem of dissolving the sweetener. Hence, I reduced one egg & one egg white and maintain the yolk which also makes the brownie richer.

3.  If you live in a dry climate, it's much easier to get that dry and crinkly crust. If you live in a humid climate like I do, it's more difficult to achieve that look. Hence, the brownie in the video does not have as much crinkly surface as I would like.

4.  To get a gooey and extra fudgy texture, we need to add chocolate chips or chunks of chocolate bars as some of them will melt in with the batter as it bakes.

DRY INGREDIENTS

Almond flour = 60 g (1/2 cup) (OR 15 g / 2 tbsp Coconut flour)

Unsalted butter = 120 g (1/2 cup)

Unsweetened cocoa powder = 75 g (3/4 cup) (Sieved)

Powdered sweetener = 200 g (1 1/2 cups + 2 tbsp) (I used Allulose, but you can also use any keto friendly powdered sweetener)

Whole eggs = 2 large + 1 large egg yolk (Cold)

Dark chocolate chips / chopped chocolate bars = 100 g (I used dark chocolate bars sweetened with stevia as I find the unsweetened ones made the brownie too bitter for my taste. However, if this is not a problem for you, feel free to use unsweetened dark chocolate chips or bars)

Salt = 4 g (1 tsp)

Vanilla extract = 5 ml (1 tsp)

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 350F or 180C.

3.  Cut the butter into cubes and add into a microwave oven safe bowl together with the powdered sweetener. Microwave for 1 minute, give it a stir then microwave for another 30 seconds.

4.  Add the cold eggs into the butter mixture and whisk vigorously for 1 minute. Do not worry that the eggs will be scrambled as the butter mixture is mildly warm only. Also, when you whisk it immediately, there's no problem at all.

5.  Add the vanilla extract, salt, cocoa powder and whisk until well combined.

6.  Add the flour and mix to combine. The batter is smooth and thick.

7.  Finally, add the chocolate chips or chopped chocolate bars and mix to combine.

8.  Transfer the batter into an 8x8 inch baking pan lined with parchment paper. Spread evenly.

9.  In the video, I baked the brownie for 15 minutes only to get that super gooey texture. You can actually get different texture just by adjusting the baking time as follows: -    

(a) 15 to 19 minutes for a gooey texture (toothpick will appear with lots of smear)    

(b)  20 to 25 minutes for a fudgy texture (toothpick with appear with some smear)    

(c)  26 to 30 minutes for a moist fudgy cake-like texture (toothpick will appear clean)

10. These brownies can be kept at room temperature for a few days in an airtight container. They can also be frozen for up to 3 months.

[Total Servings = 9]

NUTRITION INFO PER SERVING

Total Carb = 4.9 g

Dietary Fiber = 2.5 g

Net Carb = 2.4 g

Calories = 148

Total Fat = 13.1 g

Protein = 4.6 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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