Low-Carb Fudgy Brownies

• 4 ounces, weight Hershey's Special Dark Chocolate Chips
• 8 Tablespoons Unsalted Butter
• 3/4 cups Splenda
• 3 whole Eggs
• 2 teaspoons Pure Vanilla Extract
• 1/2 teaspoons Fine Sea Salt
• 1/2 cups Flax Seed Meal, Ground Fine
• 2 teaspoons Baking Powder

1. 1. Preheat the oven to 400 F. Spray an 8x8 baking dish with cooking spray.
2. 2. Melt the chocolate and butter together in the microwave, until melted and combined. I recommend doing this in 30 second increments in the microwave, stirring in between, and stopping as soon as the mixture is melted. You don't want the chocolate to scorch.
3. 3. In a medium-sized bowl, combine the Splenda and eggs, whisking vigorously until they are creamed together, with a silky consistency.
4. 4. Add the vanilla extract and salt, whisk.
5. 5. Combine the powdered flax meal and baking powder. Whisk into the egg mixture until combined.
6. 6. Add the chocolate mixture to the batter and stir carefully to combine- just until the mixture has become smooth.
7. 7. Pour the batter into the prepared baking dish. Smooth the top and bake for 25 minutes.
8. 8. Fill your kitchen sink with ice cubes and 1 inch of water. When the brownies are finished baking, remove the pan from the oven and place it in the ice-water bath. Cool completely in the ice-water bath.
9. This recipe was adapted from Gluten-Free Girl's Gluten Free Fudge Brownies

chocolate chips, butter, splenda, eggs, vanilla, salt, baking powder

Taken from tastykitchen.com/recipes/desserts/low-carb-fudgy-brownies/ (may not work)