Dense and intense, these brownies won’t have you missing carbs or sugar. They push all the buttons if you’re a fan of moist, rich, fudgy brownies.
Place a rack in the middle of the oven and preheat the oven to 350°F. Lightly grease an 8" square pan.
Crack the eggs into a bowl, and beat them at medium speed with the cocoa, salt, baking powder, espresso powder, and vanilla for about 1 minute, or until smooth.
In a small saucepan set over low heat, combine the butter and baking sugar alternative and heat, stirring, until the butter is melted. Continue to heat briefly, just until the mixture is hot (at least 110°F), but not bubbling; the sugar alternative won’t fully dissolve or combine with the butter.
Add the hot butter/sugar alternative mixture to the egg/cocoa mixture, stirring until smooth.
Add the keto wheat flour and chips, stirring to incorporate; the batter will be somewhat grainy, but otherwise thick and glossy.
Spoon the batter into the prepared pan, spreading it to the corners and edges.
Bake the brownies for 18 to 22 minutes, until their surface is set and a toothpick inserted into the center comes out with a few moist crumbs sticking to it.
Remove the brownies from the oven; let them cool completely before cutting.
Store any leftovers, well-wrapped, at room temperature for several days; freeze for longer storage.
This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.
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