I'm leaving Version 1 up here mainly as a warning, and this one (version 2) to document the evolution. But I am telling you: go to the final version.
I am pretty convinced that brownies are one of The Great Challenge Foods for getting a low carb version right. It took me a few times to get to a Version 1 that I would share, and while they were good, they lacked the sense of homemade brownie and were closer to the “Little Debbie” block you get on an airplane. I shifted to the cakey side (less fat, more dry ingredients), understanding that they nut flours will never make a “cake” like a glutenous starch can. So here you go. On the good side, the favor here is spot on, you get a rise, and the crumb (while dry) is a hundred times better than the blocky Version 1. Still in need of improvement: they are dry, as the nut-based baked good tend to be, and they are crumbly. When I get to Version 3, I am noting two things: (1) I would go to 3 eggs, and (2) I would go to a cup of sour cream. —Brian Coppola