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Easiest Way to Make Tasty Super Fudgey Keto Brownies

Super Fudgey Keto Brownies. Now that's what we call ideal! Just like a good keto fudge, the key to super fudgy keto brownies is plenty of fat. Fudgy keto brownies are done when an inserted toothpick comes out almost clean, but not quite.

Super Fudgey Keto Brownies Holy cow, these are the fudgiest, chocolatiest, most delicious brownies (let alone keto brownies) I've ever tasted in my lifeee! These Extra Fudgy Keto Brownies are dense like fudge and moist like cake - the way brownies should be. Just a tiny amount of coconut flour goes a long way in this recipe, ensuring your brownies don't taste like coconut and allowing the rich, chocolate flavor. You can have Super Fudgey Keto Brownies using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Super Fudgey Keto Brownies

  1. You need of unsalted butter.
  2. It's of \3 C Xylotil or sugar substitute to taste.
  3. Prepare of cocoa powder.
  4. Prepare of eggs room temp.
  5. You need of \4 C almond flour.

These fudgy keto brownies will be your go-to brownie recipe and one which tastes like something out of a box! Rich, fudgy, gooey and insanely delicious, these keto brownies are perfect for dessert, parties or any occasion! The Best Fudgy Brownies. featured in All Brownie Everything. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.

Super Fudgey Keto Brownies step by step

  1. Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside..
  2. Add butter, sweetener (stevia does not work!), cocoa powder and salt to a medium heatproof bowl..
  3. Melt this mixture over a water bath whisking constantly (or use the microwave, in small increments). You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated (note that erythritol, unlike xylitol, won't dissolve much at this point). Remove from heat and allow the mixture to cool slightly..
  4. Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy..
  5. Add the almond flour, whisking vigorously until fully blended (about a minute)..
  6. Bake for 10-20 minutes (we do about 23 with xylitol and 17 with erythritol), or until the center is just set and a toothpick inserted in the center comes out moist. This really does vary (a lot!!) from oven to oven (think convection etc), so give them a check from minute 15 the first time around, and remember that your brownies will continue to cook while they cool..
  7. Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting..

It is always fun realizing how different people around the world interpret "cakey" and "fudgy" differently. The best keto brownies recipe in all the land is here! We've worked on this recipe for months and have finally perfected it. Try our improved keto brownies recipe today! Check us out on social media, we are putting out all kinds of high quality high fat content! via: www.ketoconnect.net.

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