One Bowl Brownies

Prep Time: 5 minutes Cook Time: 20-25 minutes Total Time: 30 minutes Difficulty: Easy Servings: 16 bars, 12 mini cakes

Ingredients

- 3/4 cup avocado oil

- 3/4 cup granulated Swerve

- 3 large eggs

- 1 tsp vanilla extract

- 1/2 cup blanched almond flour

- 1/3 cup cocoa powder

- 1/2 tsp baking powder

- 1/4 tsp salt

- 1/2 cup chopped raw walnuts or pecans

Directions

1. Preheat the oven to 325 degrees. Grease a 9" square pan for brownies, or a cupcake tin. I like to use a coconut oil spray for this purpose. Optional: Lay a piece of parchment across the bottom and up the sides of the pan for easy removal.
2. In a large bowl, whisk together the oil, sweetener, eggs and vanilla extract.
3. Add the almond flour, cocoa powder, baking powder and salt. Whisk until well combined. Stir in nuts.
4. Bake for 20-25 minutes until a knife in the center of the pan comes out clean.
5. Remove from heat and let cool completely in the pan. Cut into 16 squares or pop out the 12 mini cakes.
6. Cover and keep leftovers in the fridge. Let each come to room temperature for optimum flavor.

Notes

These brownies are great as they are, wonderful with whipped cream (unsweetened) or with Chocolate Butter cream frosting (recipe on this site). Also, silicone or parchment cups work well in the cupcake pan.

Nutrition

Calories: 113
Fat: 15.5 grams
Protein: 3.2 grams
Carbs: 2.3 grams
Fiber: 1.3 grams
Net Carbs: 1.0/bar 2.0/mini cake