Keto Oreo Brownies Recipes

KETO BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan with coconut oil.
• Whisk cocoa powder and baking soda together in a bowl. Add 1/3 cup coconut oil and boiling water; mix until well blended. Add remaining 1/3 cup coconut oil, stevia, and eggs; blend well. Fold almond flour, vanilla extract, and salt into the batter.
• Pour batter into the greased pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 40 minutes. Let cool before cutting into 12 squares.

KETO OREO BROWNIES

Steps:

• Preheat the oven to 350 degrees, and grease a 9x9 baking dish well.
• Place the ingredients for the brownies into a mixing bowl, and blend on high until smooth and creamy. The batter will be fairly liquid.
• Pour the batter into the baking dish, and bake for 15 minutes, or until completely cooked through.
• Let the brownies cool to room temperature.
• Add the ingredients for the icing to a mixing bowl, and blend on high until smooth.
• Spread the icing evenly over the top of the cooled brownies.
• Top with 2-3 crushed chocolate keto cookies, pressing them down gently into the icing mixture.
• Place the brownies in the freezer to set for 30 minutes to make them easier to cut if desired.

FUDGY KETO BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Line an 8-inch square glass or ceramic baking dish with parchment, leaving an overhang on 2 sides.
• Whisk together the butter, cocoa powder, heavy cream and vanilla in a medium bowl. Add the eggs and yolk and whisk to combine.
• Set aside a large pinch of the sweetener for the top. Whisk together the almond flour, salt and remaining sweetener in a separate medium bowl.
• Add the flour mixture to the butter-cocoa mixture and stir to combine. Scrape the batter into the prepared baking dish and use an offset spatula to spread it to the edges in an even layer. Sprinkle with the nuts or coconut chips if using. Sprinkle with the reserved sweetener.
• Bake until the edges of the brownie are matte and completely set but the center is still slightly shiny, 18 to 20 minutes. Cool in the baking dish for about 10 minutes, then use the parchment to transfer the brownie to a wire rack to cool completely. Cut into 12 pieces. Store at room temperature in an airtight container for up to 3 days.

OREO® BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and lightly grease the foil.
• Combine butter and chocolate in a medium saucepan over low heat. Cook, stirring occasionally, until melted, about 5 minutes. Whisk in white sugar, vanilla extract, and salt. Turn off the heat.
• Whisk in eggs, 1 at a time. Stir in flour and cocoa powder until mixture is well combined. Fold in chopped cookies. Pour batter into the prepared baking dish and sprinkle with crushed cookies.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a few moist crumbs, about 35 minutes. Place on a wire rack until completely cool, about 30 minutes.
• Meanwhile, whisk powdered sugar and milk together in a small bowl until mixture has reached a drizzling consistency. Drizzle glaze over the top of the brownies.