Made with rich dark cocoa and sweetener of choice, you will not find a better tasting brownie out there that is both low carb and naturally gluten free.
Instructions: Preheat the oven to 325. Remove the middle rack and line an 9” square pan (or cookie sheet for cookies) with parchment paper for easy removal. Let cool completely before removing from pan.
EASY FUDGE BROWNIES: Preheat oven to 325 and line an 9x9 square pan with parchment paper or spray with cooking spray.
EASY FUDGE BROWNIES (makes 2 batches of nine brownies): Preheat oven to 325 and line an 8x8 square pan with parchment paper or spray with cooking spray. Nine servings: 180 calories/3 net carbs/6 g protein
In a medium bowl whisk together 1 1/2 cups package contents, 3/4 cup granulated keto sweetener of choice, 1/2 cup cocoa powder,
3/4 tsp baking powder, and a ¼ tsp. salt until no lumps remain.
In another bowl whisk together 2 large eggs, 2 Tbsp oil, 1/3 cup Greek yogurt, 1/2 cup melted butter, 1 tsp. vanilla extract, and 1/2 cup boiling water or coffee. Add wet and dry ingredients together and let rest 5 minutes. Add 2-4 Tbsp milk if too dry. Optional Add-ins: 1 cup chocolate chips and/or chopped walnuts.
Transfer your brownie batter into the lined pan. Bake for 25-30 minutes until firm and a skewer comes out clean. Remove from the oven and allow to cool completely.