Chewy Fudge Brownies | Video - Bakerlita.Market

Chewy Fudge Brownies | Video Jump to Recipe ↓

by Andrea Witthoeft September 21, 2018 0 Comments

Chewy Fudge Brownies | Video

 These brownies are the most ridiculously delicious, decadent, chewy, fudgy Keto-Brownies you will ever make! Your taste buds will never believe that these brownies are 100%sugar-free, gluten-free, grain-free, and the best part, CARB FREE too!

I also added a spiced pumpkin pecan glaze to complement this keto brownie and invite this treat to become your new Fall favorite! Or you can ditch the glaze and have these as your go-to recipe all year round ;)

Did you know that sugar is the secret ingredient in traditional baking to create the desired chew in cookies & bars? However, when you’re a keto baker you obviously know that sugar has no place in any of your recipes!

I am going to show you how to get creative with your ingredients to create an innovative way for your keto baking to taste just as good or even better than the traditional way!

WATCH MY STEP-BY-STEP VIDEO :) 

 

My 4 Top secrets to the best chewiest fudgiest
  • Secret number one for the fudgiest brownie is to not over bake your brownie! Timing is absolutely EVERYTHING when it comes to brownies, and actually almost all baking! I like to under bake my brownies, maybe 2-3 minutes, and cool them in them for about 45 minutes. If you can't wait (like me haha..) pop them into the fridge for 30 minutes before cutting ;)
  • Secret number two is that the sweetener you choose makes a world of difference! My personal choice is to only use Lakanto (monk fruit & erythritol). You can alternatively use xylitol, yet this alternative may cause stomach discomfort. Stevia most often leaves that aftertaste, so for the best choice recommend mixing with Lakanto or erythritol.
  • Secret number three is eggs. Your eggs must be room temperature because if your beautifully melted, chocolatey, buttery ganache is on the warmer side and your eggs are cold from the fridge, you can suspect a thick, hard to work with batter. Even more importantly with the eggs is to not over mix them. If you overmix your eggs you will add too much air which equals more of a cakey, not fudgy brownie! Pro tip ;)
  • Secret number four is my favorite because it is these hidden ingredients that bless the brownie to give it that desired chewy texture AND also upgrades these brownies into ones of actual beauty due to so many of their beautifying benefits!

What are the hidden ingredients you ask?

Collagen and gelatin. We all know that we need protein, but more importantly, it all comes down to what protein

is the most beneficial to bless your body. Collagen and gelatin protein are BAKERLITA Beauty Building Blocks for:

Beautiful Skin:
  • Reduces and prevents wrinkles
  • Decreases cracking
  • Increases and improves elasticity
  • Increases hydration and moisture
  • Adds fullness & density for glowy younger you
Beautiful Nails:
  • Prevents cracking & damaging
  • Increases speed of growth
  • More flexible
  • Increases hydration and moisture in cuticles
  • An increase of money saved from getting your nails done ;)
Beautiful Hair:
  • Increases shine, silkiness and softness
  • Prevents splitting, breaking and damaging
  • Increases speed of growth
  • More elasticity
  • Decreases dandruff & adds hydration to the scalp
  • Leaving you with lovely long luscious hair ;)
Beautiful Stomach:
  • Repairs & restores damaged gut lining
  • Aids in digestion
  • Acts as a prebiotic for healthy gut bacteria
Beautiful Body:
  • Increases lean muscle mass
  • Burn body fat
  • Keeps you satisfied for longer
  • Prevents muscle breakdown
  • Faster recovery
  • Stronger & healthier muscles, joints & bones.

Now that you understand why my hidden ingredient does much more than give your brownies that chew, that is why I called them “Beauty Brownies”.

Who wants to make & bake the perfect chewy, fudge BAKERLITA KETO BROWNIES I created a Step-By-Step Video so you can just sit back & relax & WATCH how to bake the most decadent, chewy, fudge beauty brownies you will ever make!

B L E S S I N G S

Andrea Witthoeft, Bakerlita

RECIPE

NOTE: The first 6 dry ingredients can be found in my one Bakerlita Beauty Baking Mix that will create the perfect brownies ratio like this one! 

DRY INGREDIENTS
• ¼ cup coconut flour 
• 1 cup almond flour 
• 1 cup Lakanto Golden (monk fruit)
• 1/2 cup Keto Chocolate Chips
• 2 tsp grass-fed gelatin 
• 4 tbsp grass-fed collagen

• 1/3 cup unsweetened organic cocoa powder 
• 3 large Free-Run eggs (room temperature)
• 1 egg yolk
• ½ cup 130g grass-fed butter
• 2 tsp vanilla extract
• 1 shot Black Beauty organic espresso - brings out the chocolate
• 2 tsp Sea Salt to add extra flavor
• ½ Chopped Pecans (optional)


THE PECAN PUMPKIN SPICED GLAZE


• 2tbsp warm water
• 1tsp Pumpkin spice (cinnamon, cloves, nutmeg, ginger, allspice)
• 1/4 cup Beautify Sweet Creamer (MCT, Collagen & Sweetener)
• 2tbsp  Pecan Butter 

INSTRUCTIONS

  1. Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of an 8x8-inch baking pan.
  2. The best baking pan is a lighter aluminum pan because it cooks consistently throughout. Set aside. 
  3. Add grass-fed butter, keto chocolate chips, Lakanto sweetener to a medium heatproof bowl. Melt over a water bath whisking constantly (or use the microwave, in 30sec & stir in increments). You'll want to heat it up until most of the sweetener has melted and the mixture is well incorporated.
  4. Note that Lakanto is monk fruit & erythritol. If you are wanting to use xylitol, it will NOT dissolve & leave a granulated texture. 
  5. Remove from heat and allow the mixture to cool slightly.
  6. Add one egg (room temp) at a time, whisking (only with a hand whisk or stand mixer) well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy, that is why you don’t want to use a mixer.
  7. Add the coconut & almond flour, whisking until completely mixed (about a minute).
  8. Bake for 20-23 minutes, it's better to underbake than over back ;). 
  9. Baking time depends greatly on the oven & baking pan. Darker pans cook faster around the edges, yet ceramic pans take almost double the amount of time!
  10. I like to take a look at my brownies around 22-23min in. Due to the high-fat content in these brownies, they will continue to cook while they cool. I let mine cool for about 30min in the fridge.
  11. Once brownies are completely cooked; Lift brownies using the edges of the parchment paper and cut into the desired size, I did 9 because I knew I would eat more than one haha...! 
  12. Ice with the Pecan Pumpkin Spiced Glaze (optional) & enjoy Breaking Brownies ;)
 B A K E - THE - B A K E R L I T A - WAY


Andrea Witthoeft
Andrea Witthoeft

Author



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