Low Carb Gooey Brownies - cooking recipe

Ingredients

3 tablespoons butter, melted
3 tablespoons coconut oil, melted
1 3/4 cups sugar or 1 3/4 cups sugar substitute
1 teaspoon vanilla extract
3/4 cup cocoa powder
3 large eggs
1 1/2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon salt

Preparation

Preheat the oven to 350\u00b0F. Grease an 8\" square pan (I actually use 1 regular size bread pan and 1 mini loaf pan so they're thick and gooey) must be at least 2\" deep.
In a medium-sized bowl, stir together the melted butter, sugar, salt, vanilla, cocoa, and eggs.
Stir in the almond flour and baking powder.
Pour the batter into the prepared pan, spreading it to the edges.
Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out NEARLY clean, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.
Remove the brownies from the oven and cool them for about 15 minutes before cutting. Once the brownies are cool, cover them tightly with plastic. Store at room temperature for several days; freeze for longer storage.