This recipe is basically my dark chocolate espresso cookies, but poured into a brownie pan. People kept asking though so I thought I’d best get it up here as it’s own thing. The espresso is optional, the seed butter can be swapped out with any nut or seed butter for a twist, and the chips obviously are interchangeable. Our favorite chips to use are the Lily’s Salted Caramel Baking Chips and the Chocolate Mint Chips. The only Lily’s chips I have found that don’t work with the brownies are the White Chocolate and Butterscotch chips, as they have a lower and limited baking time, which is why they are only in my cookie recipe. These are fudgy and my girls love them. My son says they’re too dark, so I’ll have to work on that for him. I prefer them completely cooled and then chilled in the fridge. The mouthfeel is far superior.
Dark Chocolate Keto Brownies
- Brownie Pan (I prefer Fat Daddio's Cheesecake Pans)
- 3 konjac “eggs” 1.5 tsp konjac root powder in 3/4 cup water
- 3/4 cup tahini or sunflower seed butter Can sub with any nut butter you like. (My fave is tahini)
- 6 scoops vital proteins collagen peptides
- 3/4 cup raw cacao
- 1-2 Tbsp finely ground espresso Optional, I use Swiss water organic decaf
- 3/4 tsp baking soda
- 3/4 tsp pink salt
- 1 tsp vanilla
- 1 tsp pure monk extract powder slightly heaping
- 1/2 cup Lily’s Caramel Chocolate Chips Sub Mint or Pumpkin Spice Chips if you can find them!
- In a medium bowl, place water and sprinkle with konjac root powder. Wait 2 minutes.
- Add seed/nut butter and mix
- Add monk fruit, soda, salt, vanilla, espresso (if using) and mix
- Add cacao and collagen and cacao and mix
- Fold in Lily’s chips
- Coat brownie pan with coconut oil and insert parchment paper.
- Transfer batter into pan and flatten out.
- Sprinkle with some more baking chips.
- Bake in preheated oven at 325°F for 15-20 min