½cupDutch process cocoa powder(45 grams or 40 grams if Hershey's brand)
2largeeggs, room temperature
180gramsof allulose (Best to go by weight) or powdered allulose if you can find it.(14 tablespoons)
1 ½teaspoonvanilla
¼cupKing Arthur gluten-free 1:1 blend (go by weight)(32 grams)
2tablespoonsnonfat dry milk powder (Bob's Red Mill)
½teaspoonbaking powder
⅛teaspoonsalt
⅓cupchocolate chips, regular or sugar free, use more as desired
Instructions
Preheat oven to 325 degrees F. Line inside of an 8-inch square metal pan with parchment paper or foil. If using foil, grease the bottom only.
In a 3 quart nonstick saucepan, begin melting the butter and chocolate over medium low heat. When butter is about halfway melted, add the allulose and cocoa powder and stir mixture with a heat proof scraper to dissolve allulose. It should become shiny and relatively smooth, with a few lumps from the cocoa powder.
Remove from heat and let cool slightly.
Add the eggs one a time, whisking or beating with the scraper vigorously to mix them with the chocolate. Beat in the vanilla.
Mix together the gluten-free flour, milk powder, baking powder and salt.
Add flour mixture to chocolate mixture and beat with the scraper until smooth.
Pour mixture into the prepared loaf pan and sprinkle chocolate chips over the top (or stir them in if you'd rather them be inside the brownies than just on top.
Bake at 325 for about 20 minutes or until the internal temperature tops out around 200 to 205.. The brownies should look slightly underdone at this point.
Let cool before slicing. If you have time, let cool, freeze, then thaw. The longer they sit in a sealed bag at room temperature, the softer they get.
Notes
I got the macros by using MyFitnessPal. The total batch of brownies weighed about 17 oz, so 1/16 of the batch is a little over an oz.