Gooey, decadent, utterly devourable, these little gems are not only delicious and an excellent chocolate fix, they are incredibly easy to make. They pair very well warm with some cream or low carb ice cream and fresh berries. Sugar free, gluten free and low carb too so you won’t get a spike in blood sugar.
NUTRITIONAL INFO PER BROWNIE
carbs 2g / fat 20g / protein 5g
2 cups almond meal
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/3 cup sweetener of your choice (e.g. xylitol, erythritol, stevia mix)
1/2 cup butter (125g or 6 tablespoons)
A few squares of dark chocolate, chopped (I used 4 squares of Lindt 85% cocoa)
MIX, MELT, STIR, BAKE…
Preheat the oven to 180 degrees celcius. Line a sheet pan or lamington tin with baking paper.
Mix the almond meal, cocoa powder, sweetener and baking powder together. Melt the butter. Stir the eggs into the dry mix, then stir in the butter and mix well. Stir in the chopped chocolate bits.
Pour into the baking tin and spread out with a knife. Bake for 20 minutes until just set.
Allow to cool slightly, then serve with some cream or low carb ice cream and berries. You can warm it up again later, or enjoy it as it is at room temperature.
Top with some easy ganache frosting.
HOW TO MAKE GANACHE FROSTING
FOR ONE CAKE (12 SERVES OF APPROX 1 TABLESPOON EACH)
carbs 3g / fat 6.5g /protein 1g
It’s very easy! Add more cream to make it a runny sauce or add more chocolate to make it a thicker ganache frosting.
100mL whipping cream
100g dark chocolate (70% or more)
Warm the cream over low heat. Once it starts to steam but before it bubbles, turn it off and add the chopped chocolate. Stir until the chocolate dissolves and the mixture thickens. Allow to set if you want a thicker frosting, or pour on warm if you want it runny.