Keto Brown Butter Miso Brownies
These rich treats deliver an incredible bakery-style taste everyone will love. They are wonderfully low carb and keto friendly.
Ingredients
- 3/4 cup Unsalted Butter
- 1 tbsp White Miso Paste
- 4 oz Sugar-Free Dark Chocolate
- 3/4 cup Allulose
- 3 large Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Almond Flour
- 1/3 cup Unsweetened Cocoa Powder
- 1/2 tsp Baking Powder
- 1/2 cup Sugar-Free Chocolate Chips
- 1/2 tsp Flaky Sea Salt
Instructions
- Preheat the oven to 350F and line an 8x8 inch pan with parchment paper. Melt the butter in a light colored saucepan over medium heat and keep cooking, swirling often, for 5 to 7 minutes until it foams, turns golden brown and smells nutty.
- Remove the pan from the heat and immediately whisk in the miso paste until fully dissolved. Add the chopped dark chocolate and let it sit for 2 minutes, then stir until smooth and glossy.
- Whisk the allulose into the chocolate mixture, then add the eggs one at a time, whisking well after each. Add the vanilla and beat for one full minute until the batter is thick and shiny.
- Fold in the almond flour, cocoa powder and baking powder until no dry spots remain. Stir in the chocolate chips.
- Spread the batter evenly into the pan and sprinkle the flaky sea salt over the top. Bake for 24 to 27 minutes, until the edges are set and a toothpick in the center comes out with moist crumbs.
- Cool completely in the pan for at least 1 hour before slicing into 16 squares. The miso flavor deepens overnight, so these are even better the next day.