Imagine sinking your teeth into a decadent, rich chocolate brownie that's so sinfully delicious, you won't believe it's actually keto-friendly! These Chocolate Fudge Mint Chip Brownies are not just a dessert; they're a game-changing culinary experience that proves healthy eating doesn't mean sacrificing flavor. With the perfect balance of rich cocoa, cool mint, and sugar-free chocolate chips, this recipe will transform your low-carb lifestyle from mundane to extraordinary.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 12 servings
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup erythritol
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup sugar-free chocolate chips
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- In a large mixing bowl, whisk together almond flour, cocoa powder, erythritol, and salt until well combined and free of any lumps.
- In a separate bowl, melt the unsalted butter and allow it to cool slightly. Add eggs, vanilla extract, and peppermint extract to the melted butter. Whisk thoroughly until the mixture is smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until a uniform batter forms, being careful not to overmix.
- Fold in half of the sugar-free chocolate chips into the batter, reserving the remaining chips for topping.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 22-25 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the brownies cool completely in the pan for about 30 minutes. The brownies will continue to set as they cool.
- Use the parchment paper overhangs to lift the brownies out of the pan. Cut into 12 equal squares.
- For best texture and flavor, refrigerate the brownies for at least an hour before serving. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Use room temperature eggs to ensure smooth batter incorporation and consistent texture.
- Don't overmix the batter - this can lead to tough, dense brownies. Mix just until ingredients are combined.
- For extra fudgy brownies, slightly underbake by removing from the oven when a few moist crumbs still cling to the toothpick.
- Invest in high-quality cocoa powder and sugar-free chocolate chips for the best flavor profile.
- Allow brownies to cool completely before cutting to help them set properly and maintain their shape.
- Refrigerating the brownies not only enhances their texture but also intensifies the mint and chocolate flavors.
- For a decorative touch, you can dust the cooled brownies with a light sprinkle of cocoa powder or crushed sugar-free mint candies.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 6g
Protein: 6g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 85mg
