Sugar-free Dairy-free Brownies

Also fudge-y, chocolate-y and very easy!

Ingredients:

• 1/3 cup refined coconut oil
• 2 tbsp flaxseed meal
• 5 tbsp water
• 3 tbsp water
• 1 tsp vanilla extract
• 2/3 cup granulated erythritol
• 1 cup fine almond flour
• 1/4 cup plus 2 tbsp cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt

Equipment:

• Medium pyrex mixing bowl
• Whisk
• Scraper
• Measuring cups and spoons
• 8 x 8 baking dish
• Parchment paper (optional)

How to:

Preheat oven to 350 degrees. Line the baking pan with parchment paper, or grease with coconut oil.

In a measuring cup or small dish, stir the flaxseed meal and the 5 tbsp water together. These are your “eggs”. Set aside.

Microwave the coconut oil in the mixing bowl for about 45 seconds.

If there are still small lumps, swirl the oil in the bowl for a few seconds and they will melt. Let stand for a minute to cool down.

Pour the flax “eggs” into the bowl. Add the 3 tbsp water and the vanilla. Whisk together.

Add all the remaining ingredients and whisk thoroughly.

Spread evenly in the baking pan. The batter will be thick and grainy. Bake for 20 minutes.

Remove from the oven. The brownies will be the consistency of thick stew. To firm them, cool pan on a rack for at least a half hour, then in the refrigerator for at least two hours, preferably overnight.