Fudgy Brownies
Diabetic fudgy brownies so satisfying and chocolate-y that you only need one, and they're only 8g carbs a piece!
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Ingredients
Wet Mix #1
- 3 oz Sugar Free Chocolate Chips
- 3 Tbsps Coconut Oil or Butter
Wet Mix #2
- 1 Egg
- 2 Tbsps Amber Agave (or honey)
- 1 t Vanilla Extract
Dry Mix
- 2 Tbsps Unsweetened Cocoa Powder
- ⅛ t Salt
- 2 Tbsps Flaxseed Meal (optional for fiber and structure or use Almond Flour)
Instructions
- Preheat oven to 375°F.
Wet Mix #1
- In a bowl, combine the chocolate chips and oil. Melt in the microwave, checking and stirring every 30 secs until melted.
Wet Mix #2
- Lightly beat the egg, agave and vanilla in a separate bowl, then add to the chocolate mixture and mix until well combined.
Dry Mix
- In a clean bowl, mix the cocoa powder, salt and flaxseed/flour until combined.
- Pour the dry mix into the wet mixture. Stir until combined. (Lumps are OK.)
- Divide the batter evenly into 8 brownies in the muffin pan. Bake 15-20 mins. Muffin liners aren't necessary. Once these are completely cooled they'll 'knife' out just fine.
Notes
I like the muffin pan better because the sizes are preset, but if using an 8x8 pan, bake at 350F for 20 mins.