Ingredients

1/2 cup olive oil

1 cup erythritol

1 teaspoon of vanilla extract

2 large eggs

1/4 teaspoon baking powder

1/3 cup cocoa powder

1/4 teaspoon salt

1/2 cup almond flour

1/4 cup Lily’s chocolate chips (optional)

parchment paper

Directions:

Preheat oven to 350 degrees. Mix olive oil and erythritol until it is well blended. Add eggs and vanilla extract and mix until blended. In a separate bowl, mix baking powder, salt, cocoa powder, and almond flour. Mix dry ingredients into the olive oil and sugar mixture gradually. Once mixed, pour into a 9X9 square pan lined with parchment paper. The parchment is used so the brownies do not stick to the pan, plus it makes for easy clean up in the end. Bake for 20 minutes. I took the brownies out 2 minutes prior to that so they would be fudgy in the middle and not so dry. Once you take them out of the oven, put them in the freezer for 10 minutes, as this will keep the brownies from crumbling when cutting them.