Gluten-free, grain-free, and keto-friendly: these are brownies you just have to taste to believe. Their over-the-top sweet fudginess rivals true chocolate fudge. They’re the perfect sidekick to sips of your favorite coffee or tea.
Preheat the oven to 350°F. Grease an 8" square pan or 9" round pan; either should be at least 2" deep.
In a medium-sized bowl, stir together the melted butter, baking sugar alternative, salt, vanilla, cocoa, and eggs.
Stir in the almond flour and baking powder.
Scoop the batter into the prepared pan, spreading it to the edges.
Bake the brownies for 22 to 26 minutes, until the top is just set; the center of the brownies will still be jiggly and shiny, and a cake tester or toothpick inserted in the center will come out with a touch of chocolate at the tip.
Remove the brownies from the oven and place them on a rack to cool completely before cutting.
Store leftover brownies, 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.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
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