1/2cup(1.6 oz/45 g) plus 1 tablespoon cocoa powder
1/4cup(1.1 oz/ 30 g) ground chia seeds*
1teaspooncream of tartar
1/2bar(1.8 oz /50 g) extra dark chocolate - 85 % cocoa
2tablespoonscoconut oil or butter(I used ghee)
1/4cup(2 fl oz/60 ml) heavy whipping cream
Preheat oven to 350 F (gas mark 4) and position the rack to the middle. Spray an 8x8 square (20x20 cm) brownie pan (I used a 9x9 inch) with baking spray and line with parchment so that the bottom and two opposite sides are mostly covered. Leave the excess parchment so that you can pull the brownies out of the pan when cool.
Break the chocolate into small pieces and add it and the butter into a small bowl placed over slowly simmering water. When most of the chocolate has melted, remove the bowl and stir the chocolate.
Place the eggs, stevia and powdered erythritol into a medium bowl and mix to combine. Next beat in the chocolate. Add the dry ingredients and starting on low speed and gradually getting faster, mix until thoroughly combined. (starting on low prevents the cocoa powder from making a big cloud!)
Spread the thick brownie batter into the pan and bake for 15-20 minutes. Let it cool in the pan. When cool, run a sharp thin knife around the edge and lift the brownies out of the pan with the parchment. Don't worry if it cracks.
Break the chocolate into small pieces and place into a smallish bowl with the ghee, coconut oil or butter. Pour the heavy cream into a small saucepan and, over medium heat, bring it up to a simmer. Pour the hot cream over the chocolate and let it sit for a minute. Stir until combined and glossy. Let it cool a bit and thicken. Spread over the brownies and let cool in the fridge until the chocolate has hardened.
Cut and serve. Serves 16. Refrigerate any remaining brownies and enjoy at room temperature.
NOTE: For those who have Martina's book and can't find this recipe.... This is her Fudgy Grasshopper Brownie recipe on page 222. I omitted the mint layer because my family does not like mint. I'm sorry for any confusion!*3 tablespoons of chia seeds, when ground, will equal about 1/4 cup.It's best to under-cook the brownies for a fudgy texture.
The KetoDiet Cookbook & Amazing Fudgy Keto Brownies!
Amount Per Serving
Calories 202Calories from Fat 180
% Daily Value*
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Vitamin A 350IU7%
Vitamin C 0.8mg1%
* Percent Daily Values are based on a 2000 calorie diet.