METHOD

1. Preheat the oven to 180°C and line a square brownie tin with baking paper.
2. To make brown butter, place butter in a pot over a medium heat and allow to melt. Stir constantly for 5-7 minutes. The butter will foam quite a bit, then towards the end it will to look brown and will smell nutty and toasted. Transfer to a large bowl immediately to ensure it doesn’t burn.
3. Add the erythritol and stir. Set aside.
4. In another bowl whisk together the almond meal, baking powder and salt.
5. When the butter mixture has cooled slightly (warm is fine but as long as its not hot), stir the eggs and vanilla in.
6. Add the almond mixture to the wet ingredients and stir to combine. Spread into the lined brownie tin and sprinkle over chocolate chunks and sea salt. Bake in the oven for 25 minutes. Leave in the tin to cool and sprinkle with flakey sea salt to serve.

Notes

• *May be erythritol or Lakanto.
• Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.