Mocha Brownies
KETO FLOURLESS
Preheat oven to 350 degrees and grease 8×8 baking pan with coconut oil. To a small stainless steel or glass bowl, add Baker’s chocolate bar and coconut oil.
Using the double boiler method with a small pot over medium-low heat, melt and combine chocolate and coconut oil, whisking occasionally.
Once the chocolate has melted, reduce heat to low, add 1/2 cup golden monk fruit sweetener, and wait for sweetener to dissolve, whisking often. Set aside to cool slightly.
Separate egg yolks from egg whites into two large mixing bowls. Using an electric mixer, mix egg whites on high speed until stiff peaks form.
Then, add 1/4 cup golden monk fruit sweetener and electric.
Mix on low until well-combined and egg whites become glossy.
Rinse off beaters from electric mixer then mix egg yolks and remaining 1/2 cup golden monk fruit sweetener on high-speed.
To the bowl of yolks, add melted chocolate mixture, cocoa powder, espresso powder, salt, and vanilla extract and electric mix again on high-speed.
Slowly, in small batches, pour mixed egg whites into the chocolate mixture and gently fold together using a rubber spatula.
Mix until thoroughly combined before transferring mixture to prepared baking pan.
Transfer pan to oven and bake brownies until a toothpick can be poked in and comes out clean, about 35-40 minutes.
Remove pan from oven and allow to cool before slicing and serving.
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