I am not going to lie, I wasn’t really that confident in making a super chocolatey delicious Brownie from scratch. A crisp top with a fudgey dark center seemed pretty hard to replicate, but adding actual melted semi sweet chocolate did the trick. These probably won’t fit your macros so just eat and enjoy.
INGREDIENTS I USED
-12 tbs of butter
– 1 cup of cane sugar
– 3/4 cup natural unsweetened coco powder
– 1/2 tsp of course ground sea salt
– 1/4 tsp baking powder
– 1 large eg
– 2/3 cup of flour
– 1 cup of semi sweet chocolate chips (I used Guittard)
FOR THOSE TRACKING DIETS
Protein: 2 g
Carbs: 30.4 g
Fat: 14.4 g
Total Calories: 240
Makes 15 Servings
THIS IS HOW I DID IT
Preheat oven to 325
In a sauce pan on low melt the butter, and chocolate chips save about a handfull to sprinkle over the top before baking. Do not let boil.
Take off heat, cool slightly. Add salt, mix in coco powder, baking powder, egg, flour
Butter a glass oven safe pan. Pour brownie batter into the pan and sprinkle the rest of the chocolate chips over the top.
Bake for about 25-28 minutes. Let cool and set for 15 minutes before serving.
*These are high altitude brownies, so if you’re at sea level add a 2 tsp of extra butter or oil