How to Make Fudgy Chocolate Brownies with Nuts
These rich, fudgy brownies offer a deep chocolate flavor with a tender, moist crumb. Each square features pockets of melted chocolate chips and is finished with a delicate dusting of powdered sweetener and a scattering of crunchy hazelnuts, providing a delightful textural contrast. Baked to perfection, they present a satisfying dessert experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9 1x
Ingredients
- 1/2 cup unsalted butter
- 4 ounces sugar-free dark chocolate, chopped
- 1/2 cup unsweetened cocoa powder
- 1 cup erythritol or preferred sugar substitute
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar-free chocolate chips
- 2 tablespoons chopped hazelnuts, for topping
- 1 tablespoon powdered erythritol, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a microwave-safe bowl or a double boiler, melt the butter and chopped sugar-free dark chocolate together until smooth. Stir well to combine and set aside to cool slightly.
- In a large mixing bowl, whisk together the cooled chocolate mixture with the erythritol until well combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the sugar-free chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set.
- Remove from the oven and let the brownies cool completely in the pan on a wire rack before lifting out and cutting into squares.
- Just before serving, dust with powdered erythritol and sprinkle with chopped hazelnuts.
Notes
Do not overbake the brownies; they will continue to set as they cool, ensuring a fudgy texture.
Allow the brownies to cool completely before cutting to achieve clean, neat squares.
Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
For an extra depth of flavor, add 1/2 teaspoon of instant espresso powder to the dry ingredients.
Nutrition
- Calories: 250 (estimated per serving)
- Fat: 22g (estimated per serving)
- Carbohydrates: 8g net (estimated per serving)
- Protein: 6g (estimated per serving)