2 INGREDIENT BROWNIES! Low Carb, Keto, Gluten Free

Crack 2 large eggs into a bowl and set aside.

Measure 1 cup of low carb chocolate chips and place them in a microwave-safe bowl.

Microwave the chocolate chips in 20-second intervals, stirring in between, until melted and smooth (about 1.5 minutes total).

Once melted, stir the chocolate to ensure all chips are fully dissolved and the mixture is silky and smooth.

Add the eggs to the melted chocolate and mix until the eggs become frothy and airy, which helps with the texture of the brownies.

Combine the chocolate and egg mixture until fully mixed, creating a brownie batter that is less thick than traditional brownie batter.

Prepare a brownie pan by lining it with parchment paper and spraying it with avocado oil to keep the parchment in place.

Pour the brownie batter into the prepared pan, smoothing it out evenly.

Optionally, sprinkle flaky salt on top of the batter to enhance the flavor.

Preheat the oven to 350°F (175°C).

Bake the brownies in the preheated oven for 30 minutes.

Remove the brownies from the oven and let them cool before serving.

Equipment Needed

Spice Level:

Dietary

Allergens