Guilt free Brownies

Fudgy monk fruit brownies (low carb, guilt-free)

1/2 cup (60g) almond flour (finely ground, not coarse)
1/4 cup (20g) unsweetened cocoa powder (good quality like hershey’s dark)
1/4 tsp salt
1/2 tsp baking soda
1/3 cup monq
1/2 cup (120g) plain greek yogurt (or hung curd if indian greek yogurt isn’t available)
1/4 cup (60g) unsalted butter, melted (or coconut oil for vegan)
2 tsp pure vanilla extract
2–3 tbsp water or almond milk (adjust for batter consistency)
Optional: 1/3 cup sugar-free chocolate chips

Step 1: Prep

Preheat your oven to 175°c (350°f).
Line a 6x6 inch or 7x7 inch square baking pan with parchment paper. Lightly grease it with oil/butter.

Step 2: Mix dry ingredients

Step 3: Mix wet ingredients

Tip: The sweetener will not fully dissolve yet — that’s okay.

Step 4: Combine

Pour the wet mix into the dry ingredients.
Mix gently with a spatula. It’ll look thick.
Add 2–3 tbsp water or almond milk slowly until you get a thick, spreadable batter. (Not pourable!)

Step 5: Chocolate boost (optional)

Step 6: Bake

(Start checking around 18 mins: a toothpick inserted should come out with a few moist crumbs, not clean.)

Step 7: Cool (very important)

Let the brownies cool in the pan for at least 20–30 minutes.
They will set more as they cool (don’t rush — they’re very soft right out of the oven).

Step 8: Slice & enjoy!

Carefully lift using the parchment paper and slice into 9 squares.
Store leftovers in an airtight container in the fridge for up to 5 days (they taste even fudgier the next day).

Greek yogurt keeps it super moist without eggs. You can substitute with hung curd too— just drain regular curd in a muslin cloth for a few hours.
Want it even richer? Add a tablespoon of almond butter or peanut butter to the wet ingredients.
Monq usually gives a clean, non-bitter sweetness but if you want a “deeper” flavor, you can add a tiny pinch of coffee powder (its a game changer).