- butter
- almond flour
- freshly grated lemon zest
- heavy whipping cream
- large eggs
- erythritol sweetener
- batch lemon almond shortbread dough
- vanilla extract
- fresh lemon juice
- lemon zest
- chocolate chips
- all-purpose flour
- granulated sugar
- large eggs
- vanilla extract
- *1/4 cup unsweetened cocoa powder
- *3 cups powdered sugar
- unsweetened cocoa powder
- large eggs
- cocoa powder
- all-purpose flour
- chocolate chips
- all-purpose flour
- egg yolk
So good – find the right timing in your oven. Mara makes it in regular size muffin tin for 7-8 mins
- cocoa
- chocolate chips
- heavy cream
NOTE: I beat the butter-sugar mixture for about a minute so it beat a lot of air into the batter. That provided a little more lift since this recipe doesn’t call for baking soda or baking powder.
NOTE: If you live in a high-altitude location, you may have to add a teaspoon of baking soda for these to raise properly.
NOTE: While my oven took about 30 minutes to bake these sufficiently, your oven may quick these more quickly. Do not allow the the brownies to overbake and dry out.
NOTE: For best results, bake these brownies in a glass baking dish—not an aluminum pan.
NOTE: If you are unable to find chocolate baking melts, substitute chocolate chunks.
- Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
- brown sugar packed
- white sugar
- large eggs
- salt
- vanilla
- Hershey’s semi-sweet chocolate baking melts or 12-oz. semi-sweet chocolate chips
- Nestle's chocolate chips for the top
“Chock full of boxed mix goodness”
- heavy whipping cream
- Ganache for topping
- oil
- water
- eggs
- Brownie Mix
- Chocolate Cake Mix
- semi sweet chocolate morsels
- vanilla extract
- erythritol
- peanut butter
- heavy cream
- The Fudge:
- erythritol
- almond flour
- The Crust:
- xanthan gum
- The Toppings:
- sugar-free chocolate chips
- natural sugar-free peanut butter