Ingredients:

  • ½ cup (1 stick) melted Unsalted Butter
  • 4 oz (115 g) chopped Sugar-Free Chocolate (90%+)
  • ¾ cup (145 g) Keto Granulated Sweetener (Erythritol/Monk Fruit blend preferred)
  • 2 large Eggs, at room temperature
  • 1 tsp Vanilla Extract
  • ½ cup (60 g) sifted Almond Flour (Fine)
  • ½ cup (45 g) Unsweetened Cocoa Powder (Dutch-processed preferred)
  • 1 tsp Baking Powder
  • ½ tsp Sea Salt
  • 1 cup (packed, pre-drain weight) finely grated Zucchini, tightly squeezed
  • ¼ cup (40 g) optional Sugar-Free Chocolate Chips

Instructions:

  1. Preheat the oven to 350°F (175°C). Line the 8x8 inch baking pan with parchment paper, allowing the paper to overhang on two sides like 'handles.' Lightly grease the exposed sides.
  2. Gently melt the butter and chopped sugar-free chocolate together in a microwave safe bowl or over a double boiler. Stir until smooth and set aside to cool slightly.
  3. Finely grate the zucchini. Place the grated zucchini onto the centre of a clean cheesecloth or tea towel. Twist the cloth tightly and squeeze out as much moisture as humanly possible. This step is essential for the final fudgy texture. Set aside the dry, pressed zucchini pulp.
  4. In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. Set aside the dry ingredients.
  5. Add the sweetener to the slightly cooled butter/chocolate mixture. Whisk well. Beat in the eggs one at a time, followed by the vanilla extract, ensuring the mixture is glossy and emulsified.
  6. Gently fold the dry ingredient mixture into the wet ingredients using a spatula. Mix until just combined. Do not overmix.
  7. Fold in the squeezed zucchini pulp and any optional chocolate chips. The batter will be very thick and luxurious.
  8. Transfer the batter to the prepared 8x8 pan. Smooth the top with the spatula. Bake for 30–35 minutes. The edges should look set and slightly pulled away from the pan.
  9. A skewer or toothpick inserted into the centre should come out with moist, sticky crumbs. Remove the brownies from the oven and let them cool completely in the pan on a wire rack for at least 60 minutes before attempting to lift or slice them.