You might not want to believe me before you try this recipe with your own taste buds, but these little chocolate fudgy keto brownies might very likely be among the best brownies you’ve ever tried, either on or off keto!
The good, the best, and the fudgy keto brownies!
These brownies represent the shapes of chocolate I adore the most. Forget all of the vanilla craziness I stress about in some of the other keto recipes. This is the one recipe in which chocolate absolutely wins.
The brownies are the fudgy type – a bit crunchy on the outside and soft in the middle. Also a little crumbly, and that’s the way we like them! Actually, I can’t stress enough how much I love them. Let me just admit that I really need to put a lot of effort into not eating the whole batch at once.
But first things first. Let us start by going back to history to find out where all this brownie-mania started.
First brownie recipe
Brownie recipe, at least the first one as we know the dessert today, dates back to the late 19th century. A story suggests that brownies were invented in Palmer House (Chicago).
Palmer House is now a timeless Chicago Hotel with historic charm. But back in the 19th century, this was a birthplace of brownies. Did you know that nowadays we still celebrate National Brownies day on every December 8th? We should all pay our respects and visit Palmer House for the occasion, right?
Classic Brownie recipe
For a classic brownie recipe as we know the dessert today, one only needs butter, sugar, chocolate, eggs, and flour. Chocolate should be bitter to present the distinctive brownie flavor.
But “classic” is not a synonym for the first ever recipe. If we dig deeper into the history of baking, we can find the first recipe for “brownies” in Boston Cooking School Cook Book from 1896, written by famous Fannie Merritt Farmer. If you fancy an updated version of her books, head to Amazon.
According to Fannie’s Brownies recipe, one should use 1/3 cup of butter, 1/3 cup of powdered sugar, 1/3 cup molasses, 1 well-beaten egg, 7/8 cup flour, and 1 cup pecans. Instructions are very straightforward as well. Mix ingredients in order given. Bake in small, shallow fancy cake tins, garnishing the top of each cake with one-half pecan.
But wait a minute! There is no chocolate in this brownies recipe! What kind of blasphemy is this?!
Yes, according to the first brownies recipe, there is no chocolate in the brownies. Imagine that! The good thing is that nowadays we have another name for brownies without chocolate – blondies. And we have a very popular version of keto blondies available for all of you keto desserts lovers.
Back to brownies now. A few years after Fannie’s recipe chocolate was added into brownies. Huh! What a relief!
But should brownies be fudgy, chewy or cakey? It depends. There are plenty of brownies recipes out there. From Apple brownies, Butterscotch brownies, Caramel Brownies, Creme Cheese Brownies, German Chocolate Brownies, Peanut Butter Brownies, Shortbread Brownies and everything in between that one can think of.
Every best brownie recipe starts with a basic easy brownie recipe. This is your starting point. And then you slowly improve it by adding (or removing) ingredients, baking at different temperatures, changing the mixing procedure, and replacing ingredients like sugar and flour if you follow a low-carb diet or keto diet.
How to make brownies from scratch?
Brownies are easy and fun to make. Kids love them! For an easy brownie recipe, one should use butter, chocolate, sugar, eggs, and flour. To upgrade this, you can add cocoa powder, a pinch of fine salt (salt is chocolate’s best friend) and maybe some vanilla. Mix everything and bake in the preheated oven at 350 degrees F in a metal square pan for maybe 20 minutes (depends on the size of the pan), or until a toothpick entered in the center comes out with moist crumbs. And don’t forget to cool the batch down before slicing. Yes, this is always the hardest part.
Baking brownies is an easy and fun thing to do. But what to do, when you try to eat low-carb or even keto, and have a sweet tooth?
My Sweet Keto has a solution for you! And what kind! We present you, by far, our most popular recipe in years. Our flourless fudgy keto brownies with less than 1.5 gram of net carb! Beat that! And you can choose between classic keto brownies and fudgy keto brownies. Actually, you get fudginess in both if you don’t bake for too long. Too much chocolate? Try our Cacao Keto blondies!
In just 30 minutes you can enjoy your best keto brownies ever and still remain in ketosis!
The keto brownie recipe
The chocolate I use in this recipe is not just any chocolate. It’s dark Belgian, 85% cocoa, and it has no sugar added, only stevia and erythritol. Most of the carbs inside are fiber and polyols. If you can’t get hold of it, I’m sure some other variant of dark no-sugar chocolate will do the job. But do choose the chocolate you like! If you don’t like the chocolate itself, chances are, the brownies are not going to be the best you’ve had since the chocolate is pretty much the main ingredient.
Too boring? Why not try making chocolate brownie cupcakes? Just use your favorite cupcake molds.
Anyways, what are you waiting for, this is the recipe you should’ve tried last weekend!
When done, why not top the brownies with this, and go a little bit over the edge in this sweet low-carb indulgence. I’m sure you can find a good reason for pampering yourself a bit (well, a lot).
A note: When I found myself in a short budget situation, I used hemp seed flour instead of relatively expensive almond flour and found the brownies equally delicious. What is more, cutting back on the flour a bit results in even fudgier brownies. Drool … 😉
UPDATE, August 2018:
Classic fudgy keto brownies recipe
It is always fun realizing how different people around the world interpret “cakey” and “fudgy” differently. While this recipe has been extremely popular for a long time now, some users find the fudgy keto brownies not fudgy enough. To address this, I first reduced the baking time of the classic brownie recipe version to 15 minutes. This should result in moist, fudgy, yet also a bit cakey brownies when you use an 8 x 8-inch (or similar size) pan and bake on the middle rack of the oven.
I have anyways decided to make another, the fudgiest, version of the fudgy keto brownies recipe, though. Choose your favorite and let me know which one you prefer!
The fudgiest fudgy keto brownies recipe
This one uses all the same ingredients as the classic recipe, but it omits the flour and baking powder completely. You can imagine that these brownies will hardly ever be more chocolatey!
Below you will find the ingredients for both versions listed separately because they use a bit different ratios. Again, it is very important to use the chocolate you love because it is going to be pretty much the main ingredient in the recipe!
Enjoy and leave a comment below to tell us about your results!
Classic Fudgy Keto Brownies
- 6 oz. dark chocolate at least 80%
- 6 tbsp. butter unsalted, 3 oz.
- 2 tbsp. coconut oil 1 oz.
- 4 large eggs room temperature
- 3/4 cup sweetener powdered
- 1/2 tsp. vanilla extract
- 1 dash salt or to taste
- 2 oz. almond flour
- 1/2 tsp. baking powder
- 3 tbsp. walnuts or any other nuts, coarsely ground
- 2 tbsp. chocolate chunks optional
The Fudgiest Keto Brownies
- Preheat the oven to 330°F (165°C), and line an 8 x 8-inch baking pan with parchment paper.
- Put butter, coconut oil, and chocolate in a microwave-safe bowl. Let them melt in a microwave for a minute and a half. Take the bowl out, stir the mixture until uniform. Set aside to cool.
- Using an electric mixer, mix the eggs, erythritol, vanilla extract, and salt. Mix on high for at least 3 minutes. Btw, salt brings the best out of chocolate in chocolate desserts.
- Carefully whisk in the chocolate mixture until just combined.
- Omit this step for the fudgiest brownies! In a small bowl, sift and stir almond flour and baking powder.
- Omit this step for the fudgiest brownies as well Now carefully mix the flour into the egg-chocolate mixture until just combined. Do not use an electric mixer in this step!
- Pour the mixture into the prepared baking pan and spread it out evenly using a spatula.
- Sprinkle with crushed walnuts and/or some chopped chocolate if you wish. You can skip this step, or use any other type of nuts or peanuts. I think the crunchiness of the nuts is a very special effect, though!
- Put in the oven and bake for 15 to a max. 20 minutes (the less the fudgier). When a toothpick is inserted in the center, it shouldn’t come out clean. You want the brownies to stay sticky in the middle, but the outside should already be kind of crunchy. Don’t over-bake.
BTW, I've come across an excellent tip suggesting to bake brownies on the top rack. This way they are less likely to get dry while baking.
- When done baking, take the whole batch out of the pan, together with the parchment paper, and let cool down. When cooled, cut into 20 equal size brownies. Enjoy!
Fat: 9.3g (of which Saturated: 5.6 g),
Total carbs: 5.1 g,
Fiber: 3.6 g,
Net Carbs: 1.5 g ,
Protein: 3.0 g
One fudgiest brownie comes out to be approximately 114 Calories,
Fat: 10.2g (of which Saturated: 6.3 g),
Total carbs: 5.7 g,
Fiber: 4.0 g,
Net Carbs: 1.7 g ,
Protein: 2.0 g