Brownie Cookies with 99% Chocolate and Almond Flour

Melt butter (30 g) over low heat, remove it from the stove, and add chopped chocolate 99% (100 g). Stir until smooth, then let the mixture cool until warm.

In a separate bowl, beat egg (50 g) with erythritol (55 g) until pale and fluffy. Fold the egg mixture into the chocolate base, making sure the chocolate is not hot.

Add almond flour (40 g), baking powder without starch (2 g), and sea salt (0 g, to taste). Mix into a thick dough.

With wet hands, shape 8 balls, place them on a parchment-lined tray, and flatten them slightly with a spoon. Bake the cookies at 180°C for about 12 minutes, until the edges set and the centers stay soft.