4 Eggs
1 C. Cocoa
1 T. Vanilla
1 t. Salt
1 t. Baking Powder
2 Sticks Butter
2 ¼ C. Swerve Granular
1 ½ C. All-Purpose Flour or Almond Flour
1 C. Lily’s Dark Chocolate Chips (No Sugar Added)
¾ C. Swerve Brown
½ C. Sugar Free Breakfast Syrup
½ Stick of Melted Butter
1 T. Salt
2 Eggs
1 T. Bourbon
3 ½ C. Chopped Pecans

Easy Directions:

Spray a 9×9 inch baking pan and line with parchment paper. In a mixing bowl, combine the eggs, cocoa, vanilla, salt, and baking powder. Melt the butter and add the Swerve, stir until dissolved. Add the butter mixture to the main bowl. Mix and add in the flour and chocolate chips. Mix batter until smooth. Pour batter into pan and bake at 350 for 30-35 minutes. In a small bowl, whisk together the Swerve Brown, syrup, melted butter, vanilla, salt, eggs and bourbon. Add in the pecans. Stir. Gently pour the pecan mixture over the baked brownie. Bake until the pecan layer golden (about 30 minutes). Let cool completely overnight.

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