16 ServingsPer serving: 107 cals/5.3g total fat/3g saturated fat/12.6g carbs/2.8g fiber/6.1g sugar/2.3g protein
1/2 cup all-purpose flour1/2 teaspoon baking powder1/2 cup unsweetened cocoa powder1/2 cup Swerve granulated sugar1/2 cup granulated white sugar1/4 cup of unsalted butter2 large eggs at room temperature1 egg white1 teaspoon vanilla extract1/4 cup red wine [I use pinot noir] or coffee, at room temperature1/2 cup Lily's semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line 8x8 square baking dish with parchment and spray bottom with cooking spray. Whisk dry ingredients [flour-sugar]. In a microwave safe bowl warm butter at 50% power for approximately 30 seconds or until warmed and soft. In a stand mixer beat using the whisk, whisk the butter, then add eggs, vanilla and wine until combined. Switch to paddle attachment and combine the dry ingredient allowing some of the dry ingredients to not mix all the way through. Fold in chocolate chips which will incorporate all the dry ingredients together without over mixing. Bake for 25-30 minutes or until toothpick has a couple crumbs left. Allow to cool in pan for 15 minutes. Then transfer to a wire wrack to cool completely.