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Low Carb, Gluten Free Brownies that Are Moist and Delicious
Author: Crabby Housewife
  • 1 Cup butter I like salted, but you can use either or even sub coconut oil
  • 1 Cup sugar or Splenda you will be baking, so this is the best sugar sub to use
  • 1 Cup unsweetened cocoa powder
  • 1 Tablespoon vanilla extract
  • 3 Large eggs
  • 1/2 8 oz. bag semi-sweet chocolate chips optional - if low carbing, you can use a sugar free chocolate or skip this ingredient or sub with nuts
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease the pan you'll pour brownies into. I find that a stone bar pan works best, but don't buy one special. use what you have on hand.
  3. Melt the butter on the stove top on very low heat so as not to scald it.
  4. Add vanilla and sugar to melted butter, stirring until sugar is dissolved.
  5. Add cocoa and stir until creamy and smooth.
  6. Remove from heat.
  7. Add eggs and beat mixture until it is light and fluffy.
  8. Add chocolate chips or nuts if desired.
  9. Pour into greased pan.
  10. Bake in preheated oven for 30 minutes, give or take. The center of the batter should be set but you don't want to allow the edges to get hard and crack or the brownies will not be moist. Start watching at about 20 minutes and you should be fine.
  11. Allow to cool for three hours and then slice.
  12. Yum! Make them awesome by drizzling on some chocolate sauce. There are many sugar free options available.