Fudgy Brownies
Author: Judy Witherby
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 9
- ½ teaspoon baking soda
- ½ teaspoon instant coffee granules
- ½ teaspoon THM Mineral Salt
- ¾ cup THM Baking Blend
- ½ cup blanched almond flour
- 2 tablespoons coconut flour
- ¾ cup cocoa powder
- ⅔ cup coconut oil (melted)
- 3 tablespoons THM Super Sweet Blend
- ¼ cup THM Gentle Sweet w/xylitol
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup water (warmed)
- ½ cup chocolate chip
- ¼ cup butter
- 2 tablespoons heavy cream
- 2 tablespoons cocoa powder
- 2 tablespoons THM Super Sweet Blend
- 2 tablespoons THM Gentle Sweet w/xylitol
- ¼ teaspoon THM Mineral Salt
- 1 teaspoon vanilla extract
- 2 tablespoons chopped walnuts (optional)
- Combine the instant coffee, mineral salt, baking blend almond flour, coconut flour and cocoa powder.
- In a different bowl combine melted coconut oil and on plan sweeteners until well combined.
- Add the oil to the flour mix, then eggs, vanilla, and water till it is the consistency of a regular brownie batter.
- Stir in chocolate chips and nuts if using.
- Bake in an 8x8 pan in a preheated oven at 350 for 16-20 minutes
- Bake in a 5x7 pan at 325 for 12- 15 minutes
- Combine all ingredients (except vanilla & salt) in a sauce pan and stir with a fork on medium heat til gently boiling and fully combined. *
- Remove from heat, add vanilla & salt.
- Pour over warm brownies and sprinkle the nuts on top if using.
- Combine all ingredients (except the vanilla & salt) in a microwave safe bowl (I used a coffee mug).
- Heat in 30 second increments stirring after each for 1 - 1½ minutes.
- Add vanilla and salt, stir.
- Pour over warm brownies and sprinkle with nuts if using.
These fudgy brownies taste best when refrigerated.
Serving size: 1 brownie Calories: 352 Fat: 33g Carbohydrates: 18g Sodium: 271mg Fiber: 8g Protein: 7g Cholesterol: 65mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/fudgy-brownies/
3.5.3251