*
* Add the sugar of choice and whisk into the chocolate mixture. Then, add the eggs one at a time, and whisk in. Add your cocoa powder and arrowroot powder and whisk VERY well, until the batter is no longer grainy and smooth.
* Transfer the brownie batter to the lined baking tray. Bake the brownies for 20-25 minutes, or until the centre just comes out clean. Do not over bake.
* Remove from the oven and allow to cool in the pan completely. Once cool, slice into 9 pieces.
Notes
Do not over bake- Brownies may not look ‘cooked’ but once cooled, they will firm up.
Brownies can be kept for up to 5 days in the fridge and are freezer friendly.
* I used a semi sweet chocolate bar (78% cocoa content). Be sure the chocolate bar is finely chopped
** White sugar or coconut palm sugar works best. To keep it sugar-free, use allulose.
*** To substitute the eggs, use egg replacer- NOT flax eggs or chia eggs.
TO STORE: Brownies will keep at room temperature, covered, for up to 3 days. If you’d like the brownies to keep longer (and be extra chewy!), store them in the refrigerator for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. Let them thaw overnight in the refrigerator before enjoying them.
Nutrition
Serving: 1serving
Calories: 180kcal
Carbohydrates: 7g
Protein: 4g
Fat: 18g
Sodium: 20mg
Potassium: 155mg
Fiber: 3g
Vitamin A: 60IU
Calcium: 23mg
Iron: 3mg
NET CARBS: 4g
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