2 ouncesbaking chocolate(unsweetened, 70% or more cocoa)
2tablespoonsour cream(full fat)
½cup sugar free chocolate chips (optional)
Preheat your oven to 350°F. Grease your 9x9 pan. Place all of your dry ingredients (cocoa powder, almond flour, sweetener, baking powder, salt, binding ingredient, espresso powder) in a bowl and mix together well.
In a separate bowl, melt your butter and your baking chocolate. You can also do this in a double boiler, or just do it in the microwave like we did. Be sure to check on it every 30 seconds. Next, add your butter and chocolate mixture to your dry ingredient bowl. Mix all together. Beat your eggs in a small bowl, add in your vanilla extract and add them to the batter. Fold in your sour cream.
If you're adding chocolate chips, do that now. Gently fold them into the batter. Now that everything is mixed, add your batter to a greased baking pan. Use a rubber spatula to smooth the top.
Put in the oven and bake for 15- 20 minutes, checking at the 15 minute mark. Be careful not to over bake! We like to take ours out when the top is still a bit moist. They will cook the rest of the way in the pan.
Let cool for about 15- 20 minutes before cutting.
Store in an airtight container in the fridge for up to a week.