Description
These brownies are a rich, fudgy indulgence made sugar-free, perfect for those on a health-conscious journey.
Ingredients
Scale
- 1 cup Bob’s Red Mill almond flour
- 1/2 cup Hershey’s Natural cocoa powder, sifted
- 1/2 cup Wholesome allulose
- 2 large eggs and 1 large egg white, room temperature
- 2 tbsp Kerrygold unsalted butter, melted and cooled
- 1/4 cup Fage 0% Greek yogurt
- 1 tsp pure vanilla powder
- Pinch of fine sea salt
- 3 oz Lily’s dark chocolate chips, divided
Instructions
- Preheat your oven to 325°F. Line your 8×8-inch metal pan with parchment paper.
- Melt half the Lily’s chips (1.5 oz) with the butter in a small saucepan, then cool.
- Beat the eggs, egg white, and allulose in a medium bowl on medium-high speed for about 3 minutes.
- Add the melted chocolate-butter mixture and vanilla, then beat on low until combined.
- Fold in the Greek yogurt smoothly with a spatula.
- Combine almond flour, sifted cocoa powder, and salt in another bowl, then gently fold this into the wet ingredients.
- Fold in remaining Lily’s dark chocolate chips.
- Transfer the batter into the prepared pan and spread it evenly.
- Bake for 21–25 minutes until set at the edges and soft in the center.
- Check for doneness with a toothpick; it should have moist crumbs.
- Allow to cool completely in the pan for 60–90 minutes before cutting.
- Lift out using parchment and cut into 16 squares, optionally warm in the microwave before serving.
Notes
Store in an airtight container in the fridge for up to one week or freeze for up to three months.
Nutrition
- Serving Size: 1 square
- Calories: 90
- Sugar: 0g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg