I’m really looking forward to eating these 🙂
They’re good, but the peanut butter isn’t very well integrated into the brownie. I might try a version where I mix peanut butter with an egg, some melted butter, and a bit of xylitol so that it will mix in with the chocolate batter. The brownie component is excellent – I might be able to go as low as 1/2 cup erythritol-xylitol but in general I can barely tell it’s LCHF. (Like other gluten-free baking, it can occasionally crumble. If you’re very bothered by this, 1/8-1/4 tsp. of xantham gum would probably fix it.)
Yield: 16 brownies
- 14 tbsp (1 3/4 sticks) butter (I used 1/2 salted and 1/2 unsalted – I’d probably add 1/4 to 1/2 tsp. salt if I used all unsalted)
- 7 oz 90% cacao chocolate (I used 2 oz. 70% cacao mexican chocolate and 5 oz unsweetened chocolate)
- 2/3 cups erythritol-xylitol mixture (2 parts xylitol to 1 part erythritol)
- 5 large eggs
- 1/3 cup almond flour
- 1/2 cup just peanuts peanut butter
- Preheat the oven to 375F and grease an 8×8 inch baking pan.
- In a large saucepan over low heat, melt the butter and chocolate together until smooth.
- Add the sweetener and stir until well combined.
- Let cool 10 minutes.
- Whisk in the eggs one at a time.
- Stir in the almond flour until batter is smooth.
- Spread batter in prepared baking pan. Drop peanut butter in spoonfuls over the surface of the batter and use a knife to swirl in and create a marbled effect. (I wonder if the original recipe author’s peanut butter is softer than mine because mine just stayed as blobs.)
- Bake 18 to 22 minutes, or until surface of brownies is just barely firm to the touch.
- Remove and let cool, then cut into squares.
*You may find that much of the butter and peanut butter bubbles up and is on the surface of the brownies when you remove them from the oven. It will reabsorb as the brownies cool.
Serves 16. Each brownie has 5.6 g of carbs and 2.1 g of fiber. Total NET CARBS = 3.5 g.