Chocolate Brownies

Chocolate Brownies stacked

I have tried many a brownie, especially of the low-carb kind from keto brownies to the high-carb kind gluten-free brownies and everything in between. I wasn’t impressed. They were either too dry, too crumbly, too wet, or just plain ‘pretending’ to be a brownie. My brownie mission became akin to Goldilocks and the three bears, it had to be just right.

Chocolate Brown bites

My kids, my sister’s kids, and my friend’s kids are usually my hardest and most preferred critics. When it comes to brownies, donuts, cookies, you know – all the stuff they love they are not shy in telling me the truth. So, when they tried my brownies and asked for more 5 seconds later (haha slow down little Johnny!) I knew I was onto a winner. It also helps to have a Canadian husband, as I didn’t grow up with brownies per se in Australia and he gives them 20 out of 10! Hooray, real brownie success without the junk and sugar spikes. I won’t call a brownie ‘healthy,’ but I will call it a definite upgrade on the traditional brownies. These are likely the healthiest version you will find without compromise on your favorite brownie texture and flavor.

Chocolate Brownies

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Recipe by Priscilla Soligo Course: Bread, Chocolate, Desserts, Holidays, Sweet Tooth


  • 230g 4 Large Eggs, at room temperature

  • 150g ¾ Cup Coconut Oil, melted

  • 100g 1 Cup Erythritol Powder, sifted

  • 100g ¾ Cup Raw Chocolate Bar, chopped

  • 53g ½ Cup Blanched Almond Flour

  • 40g ½ Cup Cacao Powder sifted

  • 24g 3 Tbsps Coconut Flour

  • 8g 1 Tbsp Arrowroot Flour

  • 8g 2 tsp Vanilla Extract

  • 3g ½ tsp Baking Soda

  • 1g ½ tsp Xanthan Gum

  • 3g ½ tsp Unrefined Salt


  • Preheat oven to 170C/ 338F.
  • Grease and line an 8-inch square baking pan with baking paper, ensuring two sides of the baking paper have an overhang for easy lifting.
  • In a medium bowl, beat the eggs, add in the coconut oil, vanilla extract and whisk until well combined.
  • In a separate large bowl, mix all dry ingredients (except the chocolate chips).
  • Add the wet mixture into the dry mixture. Stir until well combined.
  • Fold in the chocolate chips. Pour brownie batter into the prepared pan.
  • Place into the oven at 170C/ 338F for approximately 22 minutes (oven times may vary). Insert a toothpick into the middle and it will come out clean.
  • Leave in the brownie pan and transfer to a wire rack to cool completely before cutting into squares to serve.


  • Storage: Store the brownies in a tight glass container on the counter top for up to one week. Brownies store well in the fridge for up to two to three weeks. They also freeze well for up to two months. Gently warm brownies up in the oven before serving.

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