Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Whisk together the matzo meal, cocoa powder, salt, and baking powder in a medium bowl.
- In a large bowl, beat the eggs until light and fluffy, about 2-3 minutes.
- Add the stevia, applesauce, melted coconut oil, and vanilla extract to the eggs. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated. Do not overmix.
- Fold in the sugar-free chocolate chips and nuts (if using).
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang.
- Cut into 16 squares and serve.
Nutrition
Notes
Variations:
- Mocha Brownies: Add 1 tablespoon of instant espresso powder to the dry ingredients.
- Mint Chocolate: Add 1/2 teaspoon of peppermint extract along with the vanilla.
- Peanut Butter Swirl: Drop 1/4 cup of sugar-free peanut butter in dollops on top and swirl with a knife before baking.
- Double Chocolate: Add an extra 1/4 cup of sugar-free chocolate chips on top before baking.
- Avocado Brownies: Replace the applesauce with 1/4 cup of mashed ripe avocado for extra creaminess.
