First of all, melt the butter in the microwave. Once liquid, add the erythritol and cocoa. Stir with a whisk until the ingredients are integrated (the consistency should be as if you had melted chocolate). Leave to cool for a few minutes so that the mixture loses its heat before adding the eggs. Then integrate them also with the whisk.

To add the flour, it is advisable to sieve it beforehand or as you go along, as this will prevent lumps from forming.

Add the pinch of salt and, in this step, instead of using the whisks, stir with a spatula, preferably a silicone spatula, as the dough will now become very thick and stick to the whisks.

Once all the ingredients have been integrated, it is time to add the walnuts, whole or chopped, as you like, and mix again.

This quantity is suitable for a 20 x 20 cm baking tin or similar. The batter can be poured into the baking tin on baking paper or by greasing and flouring it beforehand.

Before putting it in the oven, you can sprinkle a few drops of chocolate on top, which will give it an extra touch.

Bake at 180º C, at medium-high, for 25-30 minutes. The total time will depend on each oven, but we recommend that you start to keep an eye on it after 20 minutes, as for the brownie to have its characteristic texture, it does not have to be completely cooked: it should look cooked on the outside, but remain moist on the inside (this can be checked when you prick it with a toothpick and it comes out moist or with traces of batter).

Note: We can change the Erythritol for another sweetener of your choice, we offer you these sweeteners.