makes
24
prep
15 minutes
cook
30 minutes
difficulty
Easy
makes
24
serves
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 100 g raw cacao powder
- 300 g almond meal
- 100 g stevia (or substitute monkfruit)
- 1 tsp salt
- 1 tsp xanthan gum
- 2 tsp vanilla essence
- 1 tsp cayenne
- 3 tsp cinnamon
- 400 g gluten-free, sugar free chocolate chunks or pieces
- 150 g butter
- 6 eggs, lightly beaten
Optional extras (see Note)
- 100 g walnuts, diced
- 100 g raspberries
Instructions
- Heat oven to 170°C (150°C fan-forced). Line and grease a slice tin.
- In a large bowl, combine all dry ingredients.
- In a microwave friendly bowl or over a double boiler, melt chocolate and butter together until quite a loose liquid.
- Mix chocolate and butter mixture through dry mixture, then add eggs and thoroughly but gently combine.
- Pour batter into tin. If batter is a little uneven, push gently into corners and tap tin on bench to ensure even depth and square edges.
- Bake for 25-35 minutes or until firm and surface is starting to crack.
- Allow brownies to cool for at least 30 minutes before turning out and slicing into generous bite size pieces.
- Brownies last well in an airtight container and refrigerated.
Note
• Add colour by scattering 100 g raspberries over the surface before baking, or over cooked brownies to serve. If you prefer your brownies nuttier, stir through 100g walnuts before pouring batter into tin, or scatter them over the spread batter before baking. The brownie may require a further 5-10 minutes cooking time if you these or other additions to the base recipe.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
