Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a large mixing bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, salt, and espresso powder (if using) until well combined with no lumps.
- In a separate bowl, mix the almond butter, eggs, almond milk, and vanilla extract until smooth and creamy. If your almond butter is thick, microwave it for 15-20 seconds to make mixing easier.
- Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Don't overmix—some small lumps are fine.
- Fold in the sugar-free chocolate chips if using, reserving a few to sprinkle on top for presentation.
- Pour the batter into your prepared pan and spread evenly with the spatula. Sprinkle reserved chocolate chips and chopped nuts on top if desired.
- Bake for 22-25 minutes, until the edges are set but the center still looks slightly underdone. A toothpick inserted in the center should come out with moist crumbs, not wet batter.
- Remove from the oven and let cool completely in the pan for at least 1 hour. The brownies will firm up as they cool—patience is key for clean slices!
- Use the parchment paper overhang to lift the brownies out of the pan. Cut into 9 equal squares using a sharp knife, wiping the blade between cuts for neat edges.
Nutrition
Notes
Diabetic-Friendly Notes: These brownies contain only 7g net carbs per serving (11g total carbs minus 4g fiber). The erythritol used has zero glycemic impact, making these suitable for blood sugar management.
Passover Notes: This recipe is grain-free and chametz-free, making it suitable for Passover. If observing stricter traditions, verify your chocolate chips and sweetener are certified kosher for Passover. Substitute sunflower seed butter for almond butter if avoiding kitniyot.
Storage: Room temperature 3 days, refrigerator 5 days, freezer 3 months. Rich in healthy fats from almond flour and nut butter, plus 8g protein per serving to help stabilize glucose levels.
