Ingredients
Units
Scale
- 3 eggs
- 1 cup allulose (or bocha sweet)
- 1/2 cup oat fiber
- 1/4 cup unsweetened cocoa powder
- 1-2 tsp espresso powder
- 3/4 cup palm oil shortening
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 -1/2 cup sugar-free chocolate chips
- 1 tbsp water
Instructions
- Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper or aluminum foil, leaving a 1/2 inch overhang (this will allow you to remove the brownies from the pan more easily)
- In a medium-size bowl, combine the eggs, palm shortening and sweetener and beat for 1 minute. Add in all remaining ingredients, including the chocolate chips and beat until fully combined.
- Spread the mixture in the pan and place it in the oven
- Bake for 15 minutes or until the middle of the brownies just begin to set. Allow the brownies to cool for 1 hour and then remove them from the pan, using the aluminum foil or parchment paper overhang. Place them on a wire rack to cool for an additional hour or place them in the fridge to cool completely before cutting
Notes
- do not try to cut these brownies while they are still hot - they will solidify once they cool
- for thicker brownies like in the pictures, use a 9 x 5 loaf pan and bake for 25-30 minutes
- to serve a large crowd, simply click on the "3x" button and bake these brownies in a 13 x 9 baking dish
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/16
- Calories: 121
- Sugar: 0.1
- Fat: 12.1
- Carbohydrates: 4.6
- Fiber: 4
- Protein: 1.6
