I made these brownies for my sister a couple of weeks ago and decided to put up the recipe. Word of warning - my sister is "KETO" - so I had to make them to suit her dietary requirements. This means I used STEVIA. To be honest, i'm not a massive fan of stevia and i'd prefer to use Rice Malt Syrup or Honey. I usually eat sweet treats in moderation so I find it doesn't affect my skin significantly if I use these ingredients. I've provided substitute ingredients in case there is anyone else out there who isn't a Stevia fan!
170g Unsalted Butter (you could use coconut oil as a substitute)
1 tsp Baking Soda
3/4 Cup Almond Meal
1/4 Cup Coconut Flour
3/4 Cup Stevia or Sweetener of your choice
2 blocks of Dark 85%/90% chocolate
Pinch of Himalayan Salt
2 tsp Vanilla Essence
Preheat oven to 180 degrees.
Line a square baking tin with baking paper.
Mix some of the dry ingredients excluding chocolate in a bowl and set aside (baking soda, almond flour, coconut flour and himalayan salt).
Break chocolate into squares, put in a heat proof dish and melt over a pot of boiling water until all the chocolate has melted.
In a separate bowl, blend wet ingredients (eggs, melted butter, melted chocolate, vanilla essence and sweetener) with electric beaters or in a food processor for 2 -3 minutes.
Combine wet mixture with dry ingredients and place in lined baking tin.
Bake for 30-40 minutes or until the top is firm. Depending on whether you like your brownies gooey or fully cooked, cook for more or less time.
Once brownies are at desired consistency, allow to cool. Make sure you allow the brownies to COMPLETELY cool before cutting into squares.
TIP** If you want choc chip brownies, buy an extra block, split it into small pieces and scatter it through the batter before cooking.
ENJOY with coconut yoghurt xx