Happy New Year! I hope you are all keeping well. I have not been putting many new recipes on the blog recently. After the lockdowns, I needed to lose a stone in weight as I hated it around my middle, I’ve now lost a stone and a half and am used to lighter eating.
This recipe is delicious and 1 net carb per portion. They are very rich, fudgy and satisfying. The recipe is quite unusual as you start off by whisking ingredients in a bowl over hot water. Weigh your ingredients carefully. If you note the size of the baking tin used, it’s because I made one and a half times the recipe as my mum and 9 year old sister like these brownies. I added an extra egg to mine as it says in the recipe that erythritol can make the batter thick. It was easily rectified. I found the recipe and cooking time to be accurate. This is a recipe I will use again. Try it and I think you will enjoy it as much as me. Take care!
Prep time: 15 mins | Cook time: 20 mins | Servings: 16 brownies
Nutrition per brownie: Calories: 102kcal | Carbs: 3g | Net Carbs: 1g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Fibre: 2g
- 130g butter (I used lactose-free butter)
- 140-200g xylitol, allulose , or powdered erythritol (I used powdered erythritol)
- 80 g cocoa powder (I used organic dark cocoa)
- 1/2 teaspoon salt
- 2 eggs, at room temperature (I had to add extra egg)
- 70g almond flour
- Preheat oven to 350°F/180°C. Line a 88 brownie tin with greaseproof paper, and grease the sides. Set aside.
- Add the butter, sweetener, cocoa powder and salt to a medium bowl. Melt over a bain-marie mixing constantly, until all ingredients are melted together. (note erythritol, unlike xylitol, won’t dissolve much at this point). Remove from heat and allow the mixture to cool slightly.
- To the chocolate mixture, add one egg at a time, whisking well until completely incorporated. The texture should appear smooth, with all the sweetener dissolved. Note: if using erythritol, and your batter ends up too thick, you may need to add an extra egg. Ensure you do not overmix as thsis will change the texture of the brownies, from fudgy to cakey.
- Next, add the almond flour to the brownie mix, whisking until fully incorporated.
- Bake for 15-25 minutes, or until the centre is just set and a toothpick inserted comes out moist. Note: This can vary from oven to oven, check your brownies around the 15 minute mark, remember that you’ll brownies will continue to cook while they cool.
- Once baked remove the brownies from the oven. Sprinkle with flakey sea salt (optional) and allow to cool completely.
- Lift brownies using the edges of the greaseproof paper and cut into desired size (around 16). To get extra clean edges, place in the freezer for 10 minutes prior to cutting.
- Serve and enjoy!!