Ingredients
1 teaspoon salt flakes
-
1/3 cup Sukrin:1
120g butter
200g sugar free dark chocolate
3 eggs, lightly whisked
1 tablespoon vanilla extract
2 teaspoons baking powder
1 cup almond meal (110g)
1/4 cup unsweetened cocoa (30g)
100g sugar free white chocolate, roughly chopped
100g sugar free milk chocolate, roughly chopped
Chocolate Ganache (optional)
50g thick or heavy cream
90g dark chocolate
-
1 teaspoon Sukrin Syrup Gold
Directions
Preheat oven to 170C. Line a 20 x 20cm brownie pan with baking paper.
Combine the salt, sweetener and butter, and half the dark chocolate in a saucepan and simmer over low heat until the mixture is smooth. (Alternatively, do this step in the microwave).
In a large bowl, add the eggs, vanilla, baking powder, almond meal and cocoa. Stir well to combine. Add the melted chocolate and stir well to combine. Fold through the remaining chocolate chunks and stir to combine. Spoon into prepared tray and smooth over the top.
Bake for 20-25 mins. The brownie should still be very soft and fudgy. It will firm up upon cooling. Leave to cool. Cover and chill overnight for topping with ganache.
For the ganache; place all ingredients into a small saucepan and melt over gentle heat. Stir until the mixture is smooth. Spread over the brownie and chill until set. Slice into bars and serve.
Nutrition
Calories 250,
Carbs 3 grams,
Protein 6 grams,
Fat 22 grams,
Saturated Fat 5 grams,
Fiber 1 grams
