Chewy Fudge Brownies

DSC_0024 I have tried a plethora of brownie recipes over the last year and a half.   I feel like a lot of people use the words “low carb brownie” too loosely. If your recipe is for a chocolate cake then let’s call it, “Chocolate Cake.”  I don’t mean to get obnoxious about this and perhaps I take brownies a tad bit too seriously.  I’m not sure that’s possible but maybe I do.  This brownie recipe from the Diabetes forum was my first try at brownies.  I remember it like it was yesterday.  I made such a beautiful chocolate cake but brownies it was not!  It was after this try that my research started.  Within a day I had my answer but I couldn’t quite believe it.  It was just sort of absurd but I knew how I could get a better brownie.  I put the whole thing out of my mind for a long time.  I wasn’t 100% sure it would work.   Then I put my eggs out on a limb for yet another brownie recipe (not one of mine) last week.  It smelled so good in the oven. My son was so excited but what I ended up cooking was more like a chocolate quiche.  I think it had 5 eggs in the recipe too.  That’s a lot of eggs to throw away. I don’t know what I did wrong but that was pretty much it for me.  I sat down and calculated my crazy brownie recipe immediately after that one last disappointment. 

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What’s so crazy about this one? We are going to be using only the yolk from the egg with this.  No whites and we’ll need SIX. 

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I can almost hear the collective googling of what to do with the egg whites.  I agree that 6 egg whites is too much to toss down the drain.  This is definitely a concern to me.  So because I am already googling this as I type I will link you guys up. 

I will probably come back to this post and include more links over time!  More importantly let’s talk about the end result! Brownies.  

These are not like a store bought box mix loaded with sugar.  It’s not going to have a very wet center or that gooey-ness to it.  I know, I’m sorry. I have some ideas but  I haven’t nailed it quite like that.  These brownies do not taste like cake though!  They have a perfect brownie texture.  They are not a dark brown however the cocoa powder comes through wonderfully.  I would compare these to a prepackaged brownie but not stale and full of unwanted ingredients.  I love how easy this recipe is and I absolutely love the magic of the egg yolk.  I’m probably a little too enthusiastic about yolks but really, truly they are amazing!  A year and half ago I didn’t really know anything about baking from scratch so it’s really cool to learn about things like this!  

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See that little white thing?  

This is called the chalazae. It is a ropey strand of egg white which anchors the yolk in place in the center of the thick white. They are neither imperfections nor beginning embryos. The more prominent the chalazae, the fresher the egg. Chalazae do not interfere with the cooking or beating of the white and need not be removed, although some cooks like to strain them from stirred custard.”Oakdell Eggs 

I am one of these cooks.  The batter is so thick on this that you really can’t mix it fast enough to break that goo apart. If you can get it to hang over the eggshell like that you can rub your finger on the eggshell and it will slice right off.  I have also been able to pull them off with my fingers but it can be slippery and difficult.  If you leave them then you can get little white eggy sections in the brownies. Fortunately while you’re mixing this up you will clearly be able to see them. 

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It’s pretty easy to pick it out at this stage as well.  I didn’t get all of mine so I had to pick a few out.  It’s just not appealing to the eye.  

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When you fold the chips in its normal that some of them will fall out.  This is a thick but greasy batter and so it’s slippery.  Most of them will stay in. 

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I pushed this to the edges with my hands until the pan was filled. 

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 They cook up really fast! Within 8 mins you can stick a toothpick in and it will come out clean.  I like to cook them for 10 mins just to be sure all the egg is cooked. 

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 I have my days free again while my kiddo is back in school.  I’m so grateful for your patience.  It’s extremely hard to cook/photograph/blog with constant but sweet little interruptions!  Starting the Facebook page turned out to be a fantastic way to stay in touch while I was neck deep in motherhood and regular speed bumps that life can throw you from time to time.   Thanks for sticking with me! And for your patience I give you brownies! 😀 (Serves 12)

 

Chewy Fudge Brownies
Serves 12
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Ingredients
  1. 1 1/4 cups Almond Flour
  2. 3 tbsp unsweetened cocoa powder
  3. 1 1/2 tsp baking powder
  4. 6 tbsp butter melted
  5. 1/2 tbsp vanilla extract
  6. 1/2 tsp coffee extract (optional)
  7. 1 cup sugar equivalent (I used liquid sucralose aka ez sweetz; has to be liquid sweetener, not granulated. i.e. Swerve or granulated splenda, etc.)
  8. 6 egg yolks
  9. 2 ounces sugar free chocolate chips
Instructions
  1. Preheat oven to 325 degrees
  2. Combine almond flour, unsweetened cocoa powder, and baking powder with a whisk until well combined.
  3. Melt 6 tbsp butter and stir in the liquid sweetener, vanilla extract and coffee extract. (If you are using granulated sweetener then please add that to your dry ingredients.)
  4. Combine dry ingredients, butter, and 6 egg yolks. The batter comes out very thick (that's the yolks at work) I used a fork to mix this and then when it thickened up I used a rubber spatula.
  5. Fold in chocolate chips.
  6. Spread the mix into an 8x8 baking pan pushing it out to the edges with your fingers.
  7. Bake for 10 minutes
Notes
  1. Per Serving: 175 Calories; 16g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2 net carbs each
  2. I've received some feedback that liquid sweetener works best with this particular recipe. I haven't tested with any granulated sweetener to see what the issue is so for now I'm recommending only liquid sweetener for this.
Up Late Anyway http://www.uplateanyway.com/keto/

148 comments

  1. G says:

    I like Splenda, and I like chocolate. Splenda and chocolate together, though, become SO bitter that I can’t eat it. I once read a scientific explanation for whatever chemical reaction happens with these two but don’t remember the details. Not sure whether it has to do with being a super taster. If anyone has made a recipe with chocolate sweetened with Splenda and had it turn out gaw dofful, try the recipe again with some other sweetener. I’ll make these with Swerve.

    • Elizabeth Nimphius says:

      I shouldn’t have said splenda because what I actually use is Ez Sweetz. It’s liquid sucralose and there’s zero aftertaste. There’s no bitterness with chocolate. It’s a fantastic sweetener. I have had issues with granulated splenda being “gaw dofful” lol and I really didn’t like it. I have never had a bitterness issue with chocolate and liquid sucralose and I have extraordinarily sensitive taste buds. All of my recipes have the sugar equivalent listed because I know that sweetener preferences vary wildly. You will never (with the exception of powdered sweetener) see on my site “you have to use such and such sweetener” because I don’t think that’s true. It’s such a personal preference that I prefer to leave that option open for everyone. I also try to make that easy by listing the conversion amount. I mentioned what I used because it’s good to know that a liquid sweetener gives good results. A lot of people believe that liquid sweeteners can’t be used in baked goods and that’s simply not true.

  2. Chelsea Townsend says:

    Would you happen to have saved this in My Fitness Pal?

    These were incredible. Exactly the recipe I’ve been missing with “normal”brownies. My batter never turned into a “dough ball,” so I was worried. It was still a little liquidy. However, they still came out wonderful. Thank you so much!

    • Ania says:

      My batter is also a little liquidy and I also followed the recipe exactly….did you cook yours longer to compensate?

      • Elizabeth Nimphius says:

        The batter should be really incredibly thick as you can see in the pictures. I can’t imagine why yours came out liquidy. It is “greasy” but not liquid at all. Yes I would cook it longer if it’s not a thick batter. I’m sorry it didn’t come out for you! Make sure it’s six yolks and not the whole egg. That’s really what makes it so thick.

  3. Chelsea Townsend says:

    Would you happen to have saved this in My Fitness Pal?

    These were incredible. Exactly the recipe I’ve been missing with “normal”brownies. My batter never turned into a “dough ball,” so I was worried. It was still a little liquidy. However, they still came out wonderful. Thank you so much!

    • Elizabeth Nimphius says:

      You can check the bottle and see if it lists the amounts equal to a cup of sugar. There should be some sort of conversion chart for the brand sweetener you are using. If it’s not on the bottle check online.

  4. Meggy says:

    I did sub out 1/4 cup of almond meal for flax and added 2 tablespoons of coconut flour. but this is a deliciously rich brownie. Cutting it into 12 I thought it would not be enough to satisfy me, but it was great!

      • Meggy says:

        I think it might have on the overall recipe but when divided by 12 it didnt seem to be a noticeable difference (via myfitnesspal) but it did give me a vehicle for getting more fibre in!

  5. jdaddycoach says:

    Elizabeth, we just love you on my Facebook group “the Ketogenic solution” would love for you to join and post your recipes there. Thanks for all your hard work!!

  6. iram says:

    hi, could I use canderal sweetner? new to your page and browsing through recipes. want to try so many recipes so glad I found this page. LCHF does not have to be boring lol

    • Elizabeth Nimphius says:

      I’m unfamiliar with that sweetener but I don’t see why not. Most people have their own sweetener preference. If that is the one you prefer then it should work out great.

  7. Nancy Reindl says:

    I have a question about soy ingredients and Splenda? Are they healthy? The reason for my question is that I heard Splenda affects the brain and nerves after times of use, and soy is supposed to be totally GMO.
    Please clarify this for me,
    Thanks,

    Nancy

    • Elizabeth Nimphius says:

      I wish I could! There’s a lot of information on the internet going both ways on these things. I use liquid sucralose (sucralose is in splenda) and have never had a bad experience with it. The problem with some of these sweeteners is the added ingredients they use to make it granulated. I simply add the liquid sucralose to the wet ingredients in my recipes and they always come out well. Sweeteners are a highly personal choice.

      Is liquid sucralose healthy? I think it’s healthier than eating sugar. For me it’s better than erythritol (sugar alcohol), aspartame, dextrose, or maltodextrin. For a while there I was using Truvia but it acts like sugar in my body. This is exactly why I leave it up to my readers to chose their own sweeteners and sometimes noting what sweetener I used. You’ll have to experiment and see what sweeteners are good for your body.

      I have no comment for the soy/GMO issue. I don’t eat soy but I’ve also never wanted to eat soy so it hasn’t been an issue for me. Any of the other GMO crops are not on my diet as well but that’s a coincidence. I’m sorry I can’t be of more help but the issues are confusing in and of themselves. The information you’re looking for will be in solid studies, well sourced articles and probably not on regular blogs. http://scholar.google.com/ That’s a good place to get started. It’s going to be up to us to educate ourselves on these issues.

  8. Nancy Reindl says:

    I have a question about soy ingredients and Splenda? Are they healthy? The reason for my question is that I heard Splenda affects the brain and nerves after times of use, and soy is supposed to be totally GMO.
    Please clarify this for me,
    Thanks,

    Nancy

    • Elizabeth Nimphius says:

      I wish I could! There’s a lot of information on the internet going both ways on these things. I use liquid sucralose (sucralose is in splenda) and have never had a bad experience with it. The problem with some of these sweeteners is the added ingredients they use to make it granulated. I simply add the liquid sucralose to the wet ingredients in my recipes and they always come out well. Sweeteners are a highly personal choice.

      Is liquid sucralose healthy? I think it’s healthier than eating sugar. For me it’s better than erythritol (sugar alcohol), aspartame, dextrose, or maltodextrin. For a while there I was using Truvia but it acts like sugar in my body. This is exactly why I leave it up to my readers to chose their own sweeteners and sometimes noting what sweetener I used. You’ll have to experiment and see what sweeteners are good for your body.

      I have no comment for the soy/GMO issue. I don’t eat soy but I’ve also never wanted to eat soy so it hasn’t been an issue for me. Any of the other GMO crops are not on my diet as well but that’s a coincidence. I’m sorry I can’t be of more help but the issues are confusing in and of themselves. The information you’re looking for will be in solid studies, well sourced articles and probably not on regular blogs. http://scholar.google.com/ That’s a good place to get started. It’s going to be up to us to educate ourselves on these issues.

  9. Deebee says:

    This recipe sounds amazing! So rich and decadent…. I have problems with portion control and I live on my own. Do you think this recipe could be divided and made as a single serve, and cooked in the microwave?

    • Elizabeth Nimphius says:

      You are going to love me! Here’s the single serve version. 400 degree oven at 8-10 mins in a ramekin. Just to be clear you won’t be microwaving this. In the microwave it makes a cookie so definitely bake it. 😀 If you use a sweetener that isn’t truvia you might want to add a bit more, 3-4 tbsp sugar equivalent.

      edit: microwaving is fantastic too!! But it’s more of a cookie. 🙂

  10. Felicia Caflin says:

    This recipe LITERALLY had my whole family (including my 5 year old) saying “uhmahgawd” with their mouths full! I didn’t have any chocolate chips, so I subbed a serving of Atkins M&Ms and a little extra cocoa. SO good!

    • Elizabeth Nimphius says:

      Fantastic on the m&m’s! My son asked for this in his lunch, so I get it. He’s five and he bragged to his friends that it was healthy. 😀

  11. Felicia Caflin says:

    One more thing: they were DELICIOUS hot from the oven, if you can’t wait you’re still in for a treat. HOWEVER, I put the lone brownie survivor in the fridge before bed, and the next morning it tasted even richer, chewier, and more fudge brownie like than the night before! There’s no hope for it. Next time, I must make 2 pans: one for immediate gratification and one for the delayed gratification of the next morning!

    • Elizabeth Nimphius says:

      Haha!! 😀 That’s 12 egg yolks! If I had written the recipe that way NO ONE would have tried it. Lol! I totally understand the need to double it though. Definitely.

  12. alison says:

    I can’t wait to try this, I am often disappointed in the other ‘brownie’ recipes out there, the picture always looks promising, but it comes out like cake every time!

    • Elizabeth Nimphius says:

      You would be best off using the peanut flour. Acheiving a moist but chewy coconut flour brownie would be extremely challenging.

  13. Gaye Calhoun says:

    Could coconut flour be used in place of the almond flour? And can coconut sugar be used as the sweetener?

    • Elizabeth Nimphius says:

      The coconut sugar is fine probably. I’m not sure if you would need less or more of it. I don’t know how sweet it is. Coconut flour can not be substituted for almond flour. It acts completely different. Coconut flour needs a LOT of extra eggs and liquids to keep it from being dry. If you substitute it in this recipe it would come out dry as a brick. Sorry!

  14. Gay Calhoun says:

    Thanks Elizabeth. I am trying new things as my husband was recently diagnosed with Type 2 diabetes.

    • Elizabeth Nimphius says:

      No problem. There are some good coconut flour recipes out there. I haven’t had the chance to post my versions of them yet! Soon. 🙂

  15. Lisa says:

    I just love this recipe. I’m a new diabetic and this was my first (what I thought was a) cheat after eating keto for over 3 months. It was heaven! The first time I used liquid splenda, but this time I had NuSweet (because it’s less expensive and double-strength and so you get 1600 servings for the same price as EZSweet ) http://amzn.to/1EexHRv ANYWAY – so I only used 24 drops for the recipe on my 2nd go-round, and I just want to tell you that I love you for bringing chocolate back into my life.

    These honestly do NOTHING to my BG – I was shocked. I don’t know how great it is that I had one for breakfast the next day, but my meter was happy and so was I! 🙂

    Thanks again!! 🙂

  16. Lisa says:

    I just love this recipe. I’m a new diabetic and this was my first (what I thought was a) cheat after eating keto for over 3 months. It was heaven! The first time I used liquid splenda, but this time I had NuSweet (because it’s less expensive and double-strength and so you get 1600 servings for the same price as EZSweet ) http://amzn.to/1EexHRv ANYWAY – so I only used 24 drops for the recipe on my 2nd go-round, and I just want to tell you that I love you for bringing chocolate back into my life.

    These honestly do NOTHING to my BG – I was shocked. I don’t know how great it is that I had one for breakfast the next day, but my meter was happy and so was I! 🙂

    Thanks again!! 🙂

  17. Andrea says:

    Any idea why mine appear not to be cooked at all. Had them in 30 minutes and the taste and texture is still like raw batter?

    • Elizabeth Nimphius says:

      Hey Andrea, sorry it took a while to get back. That’s sounds really weird to me! Especially considering how fast mine cooked. I can’t imagine what the issue was. Even a cheesecake at 300 degrees for 30 minutes would have set up. I’m not sure what went wrong! Sorry I can’t be more help.

      • Elizabeth Nimphius says:

        A small percentage of people are complaining about this. I know it is a real problem. My thoughts are it could be 1) egg size 2) oven temp variations or 3) the variety of sweeteners. I’d need to test it 6 different ways to figure it out. I use smaller size eggs, liquid sucralose, and JK Gourmet Almond flour. Perhaps a higher temp and 4 yolks instead of 6 for the ingredients you use. Let me know if it turns out. Thanks for commenting.

  18. I refuse to tell this computer my name says:

    I wish you would have said not to use coconut flour in the recipe not a review cause as of now I am sitting here with my brownie brick

    • Elizabeth Nimphius says:

      I love you the most specifically because of the name you entered. Yes. Coconut flour is nothing like almond flour but it deserves a place in low carb baking. It’s not usually the star of the show like you tried to make it. It’s more like the underdog that saves the day. It’s actually one of my favorite ingredients because it acts so weird. Take heart in the fact that we have all, in the beginning, experienced the coconut flour brick. There are a few recipes that are all coconut flour that work. It’s just a really stubborn ingredient and you have to get it just right. If it was easy it wouldn’t be fun, right? I am sorry that you didn’t get actual brownies though and I hope you’ll try the recipe as is. I’m getting some feedback that liquid sweetener is better for this as well but I haven’t tested yet. Best of luck to you moving forward!

      • don't be a coconut says:

        Yeeeeah, this is the original commenter’s own fault for not doing his/her research before trying to substitute an ingredient. Not all not-flour flours are created equally and they shouldn’t be treated as such!

        • Elizabeth Nimphius says:

          While I agree with you we all make mistakes when we’re learning something new. Thanks for stopping by!

  19. Khristafer says:

    I threw together a recipe the other day and am here to compare notes, lol. –I used golden flax with the almond flour and it kept some of its gooey-ness, so I might stick with that. I support all these egg yolks, and thought melted butter might help my own recipe. Thanks!

  20. Sasha says:

    This is the first low carb sweet thing I have made that hasn’t been an eggy disappointment! Thanks for the recipe and for giving me a treat during revision 🙂

  21. Chantelle says:

    Mine just wouldn’t firm up. Cooked them for 40 minutes and finally just gave up and took them out. They firmed up to edible and the ‘flavor’ was really good – but soooooooooo dry. I’m trying them again right now and I’m going to take them out MUCH sooner (even though they look totally runny and uncooked) and see if they ‘set up’ in time maybe? (For sweetner I used 1/4 cup Erithritol and 30 drops of Sweet Leaf Stevia but otherwise followed the recipe exactly.) Regardless, thank so much and I will keep trying. Even dry they were quite tasty and better than anything I’ve microwaved! 🙂

  22. NoName says:

    1 cup of liquid sweetener like ez sweetz is like $52 worth of sweetener, based on a quick Amazon search. ( $12.99 for 2 fluid ounces= $52 for one 8 ounce cup) Can you check the quantity of liquid sweetener again and verify it? I’d really like to make these and just ordered the rest of the components. But there’s no way someone is going to use that much of an expensive sugar substitute.

    Thanks

    • Elizabeth Nimphius says:

      Not one cup ez sweet. The amount of ez sweet should be equal to (the equivalent of) one cup of sugar. So I think that’s 1/2 tsp. There should be a chart that came with your sweetener. All sweeteners have different measurements according to brand and type. I list the equivalent to sugar on all my recipes. What it would be if it was sugar.

  23. NoName says:

    1 cup of liquid sweetener like ez sweetz is like $52 worth of sweetener, based on a quick Amazon search. ( $12.99 for 2 fluid ounces= $52 for one 8 ounce cup) Can you check the quantity of liquid sweetener again and verify it? I’d really like to make these and just ordered the rest of the components. But there’s no way someone is going to use that much of an expensive sugar substitute.

    Thanks

  24. Charlene says:

    Hi, Elizabeth. I’ve scoured the internet for “keto” brownies (not cake!) and your recipe has me sold. I am planning to try out the recipe with Truvia since I have that on hand. I looked on the EZ-Sweetz website for sugar conversions (website listed below) and they list 1 c sugar to be equivalent to 1/4 tsp EZ-Sweetz Liquid Sucralose. I noticed you mentioned in a couple comments that you used 1/2 tsp of the EZ-Sweetz. Could you help clear this up for me? Thank you for the great recipe!

    http://www.ez-sweetz.com/conversion-chart/

    • Elizabeth Nimphius says:

      On the bottle I use it says 1/2 tsp = 1 cup. Truvia converts to 3 tbsp or 3 1/2. Can’t remember exactly. I’ve had some feedback that truvia doesn’t work well for this recipe. If it doesn’t cook up at 8 minutes bump up the temp to 400 degrees and then put the pan back in. Check every 8 minutes or so. Hopefully you won’t have that problem. Good luck!

  25. Charlene says:

    Hi, Elizabeth. I’ve scoured the internet for “keto” brownies (not cake!) and your recipe has me sold. I am planning to try out the recipe with Truvia since I have that on hand. I looked on the EZ-Sweetz website for sugar conversions (website listed below) and they list 1 c sugar to be equivalent to 1/4 tsp EZ-Sweetz Liquid Sucralose. I noticed you mentioned in a couple comments that you used 1/2 tsp of the EZ-Sweetz. Could you help clear this up for me? Thank you for the great recipe!

    http://www.ez-sweetz.com/conversion-chart/

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