Leftovers can be stored in the refrigerator, covered, for up to one week.
- 3/4 cup butter
- 1/2 cup low sugar chocolate chips divided
- 1/2 cup Extra White Gold Bread & Pizza Mix (yes!)
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 3/4 cup Erythritol or Swerve
3 large eggs
How to make?
Preheat the oven to 350F. Line an 8 x 8-inch pan with parchment paper, set aside.
In medium size mixing bowl, combine dry ingredients and mix well.
Combine butter with half the chocolate and melt on medium heat until warm and melted. Whisk together until glossy and combined.
In a separate large bowl, beat the eggs until slightly frothy and the whites and yolks and combined.
Add the chocolate and butter mixture to the eggs.
Add the dry ingredients, mix well. Fold in remaining chocolate chips.
Transfer brownie batter into the pan. Bake the brownies for 15-20 minutes, or until a skewer comes out just clean from the center.
Remove from the oven and allow the brownies to cool completely in the pan.