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Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of a 8×8-inch baking pan. Set aside.
Add butter, sweetener, cocoa powder and salt to a medium heatproof bowl. Melt over a water bath whisking constantly You’ll want to heat it up until most of the sweetener has melted and the mixture is well incorporated. Remove from heat and allow the mixture to cool slightly.
Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.
Add the almond flour, whisking vigorously until fully blended (about a minute).
Bake for 15-25 minutes or until the center is just set and a toothpick inserted in the center comes out moist. This really does vary from oven to oven so give them a check from minute 15 the first time around.
Sprinkle with flakey sea salt (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into 16 pieces.