There’s nothing much better than a good brownie. I like mine full of chocolate, fudgy, and moist (yes – moist). If you like a cakey brownie, you’ve come to the wrong place. While a fudgy brownie is truly plenty, I decided to make my brownies a little *extra* and add some different toppings and mix-ins. This was my first time baking with Dandie’s marshmallows thanks to a free gift through my Thrive Market order. Side note – I just have to say, having a Thrive Market membership truly is the best way to save money all the healthy brands out there (and you get free gifts!). But back to the brownies…While Dandie’s do have some sugar, I chose to make the rest of my brownies relatively low-carb. You can use all tigernut or almond flour, or use half and half. I chose to use granulated monk fruit but feel free to substitute granulated maple or coconut sugar as well. The butterscotch chips my mom and I found at our local Walmart, and they really do add a little something special to the flavor to the brownies (though not completely necessary). Enjoy and Happy 2021!
Keto-friendly Hot Cocoa Brownies
- 1 cup Lily’s dark chocolate chips
- 1/2 cup ghee
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1 cup tigernut (or) almond flour
- 1/4 cup cocoa powder
- 2/3 cup granulated monk fruit
- 3 eggs
- 1/4 cup Lily’s butterscotch chips
- 1/2 cup Dandie’s mini marshmallows
- 1/4 cup Lily’s dark chocolate chips
- In a double broiler, melt chocolate chips, ghee, salt, and vanilla together until smooth.
- Whisk together flour, cocoa, and sweetener until combined, then add in eggs and warm chocolate mixture, mixing together until smooth.
- Fold in butterscotch chips then pour the batter into a 8×8 pan and finish with toppings, then bake at 350 for 20-25 minutes.
- Remove from the oven and allow to fully cool before slicing and serving.
Isaiah 26:9 “My soul yearns for you in the night; in the morning my spirit longs for you.”