Description
Fudgy, double chocolate, & nutty brownies! Perfect for those chocolate cravings without the sugar high!
Ingredients
Brownie Batter-
½ cup unsweetened cashew milk or almond milk
1 ½ tsp white vinegar
1 ½ cups of THM Baking Blend
½ cup of Almond Flour
1 tsp mineral salt
1 tsp baking soda
1 cup of Lakanto Monk Fruit (if you do not have this you can replace with ½ cup of THM Gentle Sweet or, 1 cup of Swerve or 1 cup of xylitol, or 1/3 cup of Truvia or Pyure
½ cup of THM Gentle Sweet (we used xylitol-free because of dogs. You can use 1/3 cup of Truvia or Pyure or 1 cup of monkfruit, xylitol or swerve.)
1/3 cup of cocoa powder
1 cup of water
1 cup of unsalted butter (two sticks)
2 eggs
1 tsp of vanilla
¾ chopped walnuts
½ cup THM Chocolate Chips or your chips of choice
Instructions
Preheat oven to 350 degrees.
Grease a 9X13 pan with coconut oil or butter.
Put cashew milk and vinegar in a bowl and set aside.
Add sweetener, THM Baking Blend, Salt, Almond Flour and baking soda in a bowl.
In a small sauce pan combine water, cocoa powder and butter (or place in a microwave bowl and microwave on high for a minute or 2 until butter has melted).
Heat on medium heat until you get a boil.
Turn off and remove from heat.
Pour wet cocoa mixture into the dry ingredient mix.
Blend well.
Add eggs, vanilla, cashew milk/vinegar mix to the batter.
Mix well.
Add chocolate chips and nuts and mix.
Pour into greased pan.
Bake for 40 minutes.
Cover with foil the last 10 minutes.
ENJOY!
Notes
If you do not have the Monkfruit just use 1 cup total of THM Gentle Sweet.
