Lectin Chocolate Fudge Brownies
by: Seema Racela

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- 5 tablespoons homemade butter (or French or A2 butter)
- 3/4 cup sugar free dark chocolate chips 
- 2 pastured eggs
- 1 tablespoon pure vanilla extract
- 1/4 cup cassava flour
- 1/4 cup monkfruit sweetener 
- 1/4 teaspoon salt

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1. Place a silicone mini muffin mold on a baking sheet (or butter the bottom and sides of an 8"x 8" square baking dish) and set aside.
2. Add the butter and chocolate chips to a saucepan and melt over medium low heat, stirring with a rubber spatula to ensure it doesn't stick or burn.
3. Once the chocolate chips have melted, remove the saucepan from the heat. 
4. Preheat the oven to 350ºF.
5. In a mixing bowl, whisk the eggs and vanilla extract together.
6. Add the flour, sweetener, and salt and toss lightly.
7. Add the melted chocolate to the bowl and whisk until smooth.
8. Spoon the batter into the muffin mold, about 3/4 full.
9. Bake for 20-25 minutes, depending on your oven.
10. Transfer to a cooling rack and enjoy! Store in an airtight container. 

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