Ingredients
Method
- Preheat the oven to 350°F and lightly grease an 8×8 inch baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt until evenly combined and no lumps remain.
- In a separate medium bowl, lightly beat the eggs, then whisk in the melted butter and vanilla bean paste until smooth.
- Pour the wet mixture into the dry ingredients and stir with a spatula until a thick, glossy batter forms and no dry spots remain.
- Transfer the batter to the prepared pan and spread it into an even layer, smoothing the top with a spatula.
- Bake on the middle rack for 20 to 25 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Place the pan on a wire rack and let the brownies cool completely in the pan for at least 30 minutes before cutting into 16 squares and serving.
Notes
- For the fudgiest texture, remove the brownies when the center still looks slightly soft; they will continue to set as they cool.
- You can substitute vanilla bean paste for the vanilla bean paste in equal amount if needed.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- For cleaner slices, chill the cooled pan in the refrigerator for 20 minutes before cutting.
- You can substitute vanilla bean paste for the vanilla bean paste in equal amount if needed.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- For cleaner slices, chill the cooled pan in the refrigerator for 20 minutes before cutting.