There are a million and one recipes for brownies out there, so what’s one more, right? Well, if it’s the one that puts all the others to bed, then I think it’s worth its weight in gold. This is the one.

Rich, dense, moist, and sweet, with just the perfect balance of cocoa, sweetness, and rich butter. Add nuts if you wish, and if you’re feeling like a little extra decadence, whipped topping or chocolate icing!

Brownies come in all shapes and sizes, textures, and consistencies. The brownies of my childhood were either cake-like, similar to the box mixes, or more fudge-like, similar to Cosmic brownies. Remember those? The Little Debbie snacks with the thin layer of frosting and the color-coated chocolate chips on top? Yeah, how’s that for nostalgia…

What makes brownies fudgy?

In an effort to produce the “perfect brownie”, cooks across the world have gone to great lengths, blending superstition into their “secret” recipes. Using brown sugar instead of caster, using dutch-process cocoa, whipping the eggs, chilling the batter, etc. What’s the real secret to great brownies? Keeping the ingredients to a minimum, and using the right ones. The fewer variables there are, the easier it is to reproduce consistent results.

These go together so quickly, with only six ingredients that most any cupboard should keep at all times! In less than an hour, they’re cooked, cooled, cut, and ready to enjoy.

Most brownies are decadent, but also really unhealthy. In an effort to get the right texture and flavor, there’s a lot of flour and sugar, and tons of carbs. You don’t need it. In this recipe, eggs, butter, and a little bit of almond flour bake up nicely and then cool down into a rich, dense, moist, crumbly texture. Modern sweeteners like Swerve Confectioner’s Blend are made from erythritol, are extremely low in carbohydrates, and taste just like sugar. With the right stuff, anything can be made simple.

As a result of these changes, this enables low-carb and ketogenic dieters to be able to enjoy brownies again. The recipe is also gluten-free, so it’s a great option for people with celiac or other gluten sensitivities. Furthermore, instead of dragging you down with carbs and sugar, these actually are a source of healthy fuel in the form of good fats, and some protein as well. Just remember, everything in moderation!

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Nutrition Facts
Thirty Minute Brownies
Amount Per Serving (1 brownie)
Calories 120 Calories from Fat 104
% Daily Value*
Fat 11.5g18%
Saturated Fat 6g38%
Polyunsaturated Fat 0.6g
Monounsaturated Fat 1.5g
Cholesterol 66mg22%
Sodium 85mg4%
Carbohydrates 11.5g4%
Fiber 1.5g6%
Sugar 0.2g0%
Protein 2.5g5%
Sugar Alcohol 9g
Net Carbohydrates 1g
* Percent Daily Values are based on a 2000 calorie diet.

Thirty Minute Brownies

Course Desserts
Keyword almond flour, brownie, brownies, butter, chocolate, cocoa, confectioners, eggs, vanilla, vanilla extract
Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour
Servings 24 servings
Calories 120kcal

Equipment

  • stand mixer
  • 9 x 13 baking dish

Ingredients

  • 2 sticks butterequivalent to 16 tbsp
  • ¾ cup cocoa powder
  • 1 ½ cups confectioner's style sweetenerSwerve is my preferred brand
  • 6 whole eggs
  • 1 cup almond flour
  • 2 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees fahrenheit.
  • In a medium microwave-safe bowl, melt the butter until it is very soft, but not fully liquid. Pour into stand mixer, or large bowl if using electric mixer.
  • With mixer on slow speed, add cocoa powder slowly and mix until incorporated. Add confectioner's style sweetener, mixing until incorporated.
  • With mixer still on slow, add eggs one at time, increasing the speed slightly to ensure they mix well.
  • Add vanilla and almond flour. Optionally, you may add nuts if you prefer.
  • Pour into a 9 x 13 greased / sprayed baking dish, and bake on center rack for 25-30 minutes. Allow brownies to cool for 30 minutes, and then cut and serve. Keep leftovers refrigerated.

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