These Keto Brownies are perfectly fudgy, gooey and thick with a chewy center and crispy edges. Easy to make with low carb pantry ingredients.
Preheat oven to 350 F. Line an 8x8 square pan with parchment paper leaving a slight overhang (for easier removal). Set aside.
In a large heat-safe bowl, heat 1/3 cup of the chopped chocolate, almond butter, coconut oil and butter over a double-boiler on the stove (or in the microwave in 20-second increments), until chocolate is just melted and smooth (stir well in between - do not overheat).
Whisk in sweetener, vanilla and salt until smooth.
Add eggs, one by one and beat well after each addition until fluffy and well incorporated. Stir in baking powder, cocoa powder followed by the almond flour until just combined (do not overmix). The batter will be thick & slightly grainy.
Fold in reserved chopped chocolate or chocolate chips.
Spread batter into prepared pan and smooth with an offset spatula. Top with additional chopped chocolate or chips, if desired.
Bake in preheated oven for 16-19 minutes - underbake for fudgier brownies. (*Since every oven is different, bake slightly longer if the brownies seem too gooey but it's better to underbake since you can always put the pan back in the oven.)
Allow to completely cool before slicing into even squares. Top with pinch of sea salt, if desired. (You can chill or freeze to speed up the process or eat them warm & gooey if you can't wait :)