Ingredients
Brownie Base:
12 tbsp butter
½ cup chocolate (I use either unsweetened chocolate or a mix of half milk chocolate and half dark chocolate for a little more sweetness)
1/4 cup cacao powder
3/4 cup Coconut sugar or low carb sweetener of choice such as Monkfruit sugar or Stevia
1 tsp vanilla extract
5 large eggs
½ cup of Stevia sweetened chocolate chips, sugar free chocolate chips or regular milk chocolate chips
1-2 Tbsp coconut oil
Instructions
Preheat oven to 325F and grease each cup of your cupcake pan with coconut oil.
Over medium low heat melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth.
Stir in sweetener of choice and vanilla extract. Remove from heat and let cool to its luke warm, 5-10 minutes. (I stick it in the freezer to cool down to really make sure it’s cool because if it’s warm it will scramble cook the eggs which would suck)
Whisk in eggs, one at a time, until well combined.
Pour mixture in cupcake pan filling each cup slightly more than half way full. Sprinkle a few (around 5-8) chocolate chips into each cup. Bake for 15 minutes, or until just barely set and middle is still not quite cooked. Put your oven light on and check on them to make sure they don’t overcook. The edges will rise a little higher but will recede as they cool.
Take out of oven and let cool in in the cupcake pan 8-15 minutes.
Scoop out and serve alone or with your favorite low carb (or regular) ice cream and eat with lots of Joy! Send your food lots of good vibes and Enjoy!
