4 large eggs
1 cup Birch Xylitol
1/2 cup unsweetened cocoa
1/4 cup coconut oil*
2 teaspoons vanilla
1/8 teaspoon salt
1/2 cup chopped pecans
*Use Virgin Coconut oil, if you want the coconut flavor or the expeller pressed for a plain chocolate flavor. I have done it both ways and personally prefer the plain chocolate flavor.
Mix all ingredients but the pecans with a mixer or blender. Mix until smooth. Stir in the pecans.
Bake in a parchment lined 7 inch by 12 inch pan. I did mine in a glass pan.
Bake it at 350 for 20-25 minutes. Do not overbake. It will still be soft when you take it out.
Let it cool completely before cutting. I ate a bite hot, but have to admit it was a better texture after it cooled a couple of hours.
This turned out amazingly well and my husband declared the recipe a keeper. He said, “No one could tell this wasn’t the typical brownie recipe.” We love pecans, but this would be good with walnuts, too.