Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) coconut sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) red food coloring
  • 1 tbsp (15ml) lemon juice
  • 1 cup (125g) almond flour
  • 3 tbsp (22g) unsweetened cocoa powder
  • 1/4 tsp (1.5g) baking soda
  • 1/4 tsp (1.5g) kosher salt
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (30g) Greek yogurt
  • 1/2 cup (60g) powdered sugar
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Whisk the melted butter and coconut sugar until smooth.
  2. Add the egg, vanilla, red food coloring, and lemon juice, whisking vigorously until the mixture is glossy and uniform.
  3. Sift the almond flour, cocoa powder, baking soda, and salt directly into the wet mixture.
  4. Use a spatula to fold the ingredients together until just combined, stopping the moment no streaks of flour remain.
  5. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  6. Spread the batter evenly into the pan and bake for 30 minutes, utilizing a slight underbake technique.
  7. Remove from oven and allow the brownies to cool on the counter, letting residual heat finish the cooking process.
  8. Prepare the frosting by using an electric hand mixer to combine softened cream cheese, Greek yogurt, powdered sugar, and vanilla extract.
  9. Spread the lightened-up cream cheese frosting over the cooled brownies and cut into 16 squares.