Forgive me if I say so myself, but I think I finally nailed the Great Low-Carb, No-Sugar Brownie Challenge (which is not a thing, but it should be). The flavor was spot-on after version 2, but still I wanted a more cohesive and cakey consistency. So, I upped the wet components, added some gluten, upped the nuts, and removed the covering while baking.
If I did anything else, I would move to two richer tasting ingredients: (1) substitute chopped Ennis Hazelnuts (make regular hazelnuts taste like sawdust) and (2) add some chopped, high quality 100% artisanal chocolate that has a creamy-fruity taste (my #1 choice is Akesson's Madagascar Criollo). —Brian Coppola
cocoa powder (Droste or other high quality product)