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Prep time
1 hour
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Cook time
45 minutes
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makes
16
Author Notes
Finally. I was still not happy with the earlier versions, as tasty as they were, from a consistency standpoint. So I rebooted. I did some more reading on methods used for from-scratch brownies rather than the worrying about the low-carb ones. The new-old ideas here were inspired from Chef John at Food Wishes (beat the wet/egg ingredients to a froth, fold in pre-mixed dry) combined with other stuff I had done before (using sour cream and added high quality cocoa). No sugar. No high carb flour. Cakey result. —Brian Coppola
Ingredients
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5 ounces
Callebaut unsweetened chocolate (available in blocks from Whole Foods), chopped fine
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1/2 cup
melted butter
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3
large eggs
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2/3 cup
granular Swerve (sifted)
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2/3 cup
sour cream
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2/3 cup
almond flour
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1/3 cup
powdered [Drost] 100% Cocoa
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1 tablespoon
culinary gelatin (Great Lakes Wellness, unflavored beef gelatin; I assume any will work)
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1/2 tablespoon
baking powder
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1 teaspoon
vanilla
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2 tablespoons
Black Walnut extract
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3 cups
chopped Black Walnuts
Directions
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8x8 metal baking pan lined with parchment (spray first for better stick)
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Put into 3 bowls:
(1) chopped chocolate; (2) eggs, Swerve; (3) almond flour, cocoa, powder, gelatin (sifted together)
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Beat the egg/Swerve mixture to light yellow froth.
Add vanilla, black walnut extract, sour cream, mix again to light consistency.
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Add the melted butter to the chopped chocolate; mix to melt, be sure it is relatively cool.
Add the chocolate-butter mixture to the egg mixture, beat well.
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Add the dry ingredients to the wet, fold in to mix but keep as much air as possible.
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Fold in nuts and pour the mixture into the pan.
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Bake for 45 minutes in a 350 F oven (rises as it bakes, firms up well).
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Remove and cool down the entire pan on a wire rack before lifting the parchment and cooling the rest of the way before cutting.
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