Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line it with parchment paper for easy removal. This ensures your brownies won't stick and will lift out beautifully.
- In a large mixing bowl, thoroughly whisk together the unsweetened cocoa powder, erythritol (or your chosen sweetener), psyllium husk powder, baking powder, and salt. Ensure there are no clumps, especially in the cocoa powder and sweetener, to achieve a smooth batter.½ cup unsweetened cocoa powder, ⅓ cup erythritol or your preferred zero-calorie sweetener, 2 tablespoons psyllium husk powder, 1 teaspoon baking powder, ½ teaspoon salt
- To the dry ingredients, add the unsweetened dairy-free milk, unsweetened Greek yogurt, and vanilla extract. Whisk vigorously until well combined and a smooth, thick batter forms. The psyllium husk will start to thicken the mixture as it absorbs liquid.1 ½ cups unsweetened dairy-free milk, 1 ½ cups unsweetened Greek yogurt, 1 teaspoon vanilla extract
- If you desire extra texture and flavor, gently fold in sugar-free chocolate chips or chopped nuts at this stage. Be careful not to overmix once these are added.sugar-free chocolate chips, chopped nuts
- Pour the batter evenly into the prepared baking pan. Use a spatula to spread it to the edges, ensuring a uniform thickness for even baking.
- Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Overbaking can lead to dry brownies, so keep a close eye on them.
- Once baked, remove the pan from the oven and let the brownies cool in the pan on a wire rack for at least 30 minutes. For best results and easier slicing, allow them to cool completely before cutting into squares. This cooling period is crucial for the brownies to set properly.
Notes
Store cooled brownies in an airtight container. Refrigerate for longer freshness (up to 5-7 days). Can be frozen for 2-3 months.
