CHOCOLATE BROWNIES gluten-free and sugar-free recipe

for 20x15cm baking dish:
180g chocolate (I use 72%)
100g butter
90g of sugar substitute or sugar (I use mix Monk Fruit Extract & Erythritol)
3 eggs
1 tsp. ground coffee
2 tsp. vanilla extract
90g almond flour
100g pecans + 25g on top
2 pinches of salt (I use Fleur-de-Sel)

PROCESS:
Preheat oven to 355ºF / 180ºC.
Melt the chocolate and butter over a slightly boiling water (cut everything into pieces in advance). Remove from heat, let cool a little.
Using a mixer beat eggs with sugar until light and fluffy. Add warm chocolate, coffee, vanilla extract and mix well. Stir in almond flour and chopped pecans.
Pour it into a pan lined with parchement paper. Sprinkle chopped pecans on top and a little bit of salt.
Bake for 20-25 minutes.
Let it cool slightly in the pan, then take it out along with the paper and leave to cool completely.
When it cools down, cut into squares. Bon appetit!

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