Perfecty moist and chocolatey Brownie! Although this is not low carb it is deliciously sugar free!
Chcolate Brownie with Sukrin Syrup
An absolutely beautiful, soft and moist brownie-like chocolate cake.
Melt the butter and set it aside.
Pre heat oven to 175C
Lightly whisk together Sukrin Gold and eggs. Mix cocoa and vanilla sugar into the egg mixture, then add Sukrin Syrup Gold. Mix well.
Mix flour and FiberFin together in a separate bowl. Pour this flour mixture and the melted butter alternately into the egg mixture while stirring until you get a completely smooth mixture.
Pour the batter into a baking pan pan lined with parchment paper. We used a 20 x 20 cm pan. You can also use a round springform pan or a loaf pan.
Bake the chocolate cake at 175 degrees for approx. 20-25 minutes, depending on how thoroughly you want the cake. It can be a little undercooked, then it will have a more fudgy middle.
This recipe is with the courstesy of Sukrin Norway
Calories 258, Protein 5 grams, Carbs 14 grams, Fat 15 grams, Fiber 22 grams