Low-Carb Fudgy Brownies

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   1. Preheat the oven to 400 F. Spray an 8x8 baking dish with cooking spray.

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   2. Melt the chocolate and butter together in the microwave, until melted and combined. I recommend doing this in 30 second increments in the microwave, stirring in between, and stopping as soon as the mixture is melted. You don't want the chocolate to scorch.

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   3. In a medium-sized bowl, combine the Splenda and eggs, whisking vigorously until they are creamed together, with a silky consistency.

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   4. Add the vanilla extract and salt, whisk.

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   5. Combine the powdered flax meal and baking powder. Whisk into the egg mixture until combined.

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   6. Add the chocolate mixture to the batter and stir carefully to combine- just until the mixture has become smooth.

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   7. Pour the batter into the prepared baking dish. Smooth the top and bake for 25 minutes.

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   8. Fill your kitchen sink with ice cubes and 1 inch of water. When the brownies are finished baking, remove the pan from the oven and place it in the ice-water bath. Cool completely in the ice-water bath.

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   This recipe was adapted from Gluten-Free Girl's Gluten Free Fudge Brownies

* Per serving · 4 servings · Values may vary.

No additional tips available.