American · Dessert
Classic Fudge Brownies
A dense, fudgy brownie built on melted dark chocolate and butter, sweetened entirely with allulose instead of sugar, and bound with almond flour and cocoa powder for a rich, low-carb crumb studded with toasted walnuts.
$1
12 minsPrep
17 minsCook
44 minsTotal
EasyLevel
Nutrition per serving
390Calories
9gProtein
34.7gFat
28.4gCarbs
4.6gSugar
5.7gFiber
363mgSodium
136mgChol
16.1gSat Fat
355mgPotassium
72mgCalcium
3.7mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
14gAllulose
0.5gAlcohol
Goes well with
Belgian Trappist Ale
local
Cold Brew Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line a 10x10cm square tin with baking parchment.
2
Melt the butter and dark chocolate together in a double boiler over barely simmering water, stirring until smooth, then remove from heat and cool slightly.
3
Whisk the egg and allulose into the chocolate mixture until glossy and well combined.
4
Sift the almond flour, cocoa powder and salt over the mixture and fold in gently along with the vanilla extract until just combined and no dry streaks remain.
5
Fold in the chopped walnuts, then pour the batter into the prepared tin and spread level.
6
Bake for 16-18 minutes until the top is set and a skewer inserted in the centre comes out with a few moist crumbs.
7
Cool completely in the tin on a wire rack before lifting out and cutting into 2 squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g melted butter
- 30g30g melted chocolate dark 70
- 11 egg, beaten (50g)
- 28g28g allulose
- 22g22g almond flour
- 14g14g sifted cocoa powder
- 3g3g vanilla extract
- 1g1g salt
- 10g10g chopped walnut
