Espresso Kick Keto Brownies

Ingredients

• 1/2 cup unsalted butter, melted
• 3/4 cup erythritol or monk fruit sweetener blend
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/4 cup almond flour, blanched and superfine
• 1/2 tsp baking powder
• 1 1/2 tsp Salted Perfection Espresso Italiano Finishing Salt
• 1/4 cup sugar-free chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. We do it right around here.
2. In a large bowl, whisk together the melted butter and your chosen keto sweetener until well combined. Make sure it's smooth, like a polished Cadillac.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Keep whisking until the mixture is light and fluffy, about 1-2 minutes.
4. In a separate, smaller bowl, combine the unsweetened cocoa powder, almond flour, baking powder, and the star of the show: 1 1/2 tsp Salted Perfection Espresso Italiano Finishing Salt. Mix 'em up real good, no lumps allowed.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix, or you'll get tough brownies. If you're using 'em, fold in the sugar-free chocolate chips now.
6. Pour the batter into your prepared 8x8 inch pan and spread evenly. Give it a little tap on the counter to settle. Boom!
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. Remember, brownies are fudgy, not cakey.
8. Let the brownies cool completely in the pan on a wire rack before lifting out by the parchment paper and slicing. Patience is a virtue, especially when it comes to these beauties.
9. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!