Sugarfree Nutty Brownie
– 75gm Unsalted Butter
– 40gm Sugarfree Dark Chocolate Compound
– 50gm Eggs whole
– 11gm Stevi0cal powder
– 40gm Refined flour
– 80gm Almond powder
– 10gm Cocoa powder
– 40gm Cashewnuts
– 20gm Cashewnuts (for sprinkling)
– 20gm Milk
Ingredients for making 6 Portions.
- Preheat the oven to 180deg C and line a ½ kg Round Baking tin with aluminium foil at the bottom and grease the sides with sunflower oil and keep aside.
- In a bowl, sieve the flour and cocoa powder and combine with almond powder and chopped cashewnuts.
- In a microwave-safe bowl, heat the butter along with the sugar free dark chocolate and mix it while it is hot, maintain the hot temperature so it does not solidify.
- In a bowl, whisk the eggs till they are frothy and combine with Stevi0cal powder, whisk well.
- Combine the whisked eggs with the hot chocolate mixture till well mixed and fold in the dry ingredients into the mix, mix well.
- Lastly add in the milk (at room temperature) and mix well.
- Pour the batter into the lined and greased baking tin and tap the tin on the table 2-3 times to release trapped air bubbles, sprinkle the top with chopped cashewnuts and bake.
- Bake at 180deg C for 18-20mins until the centre of the brownie is firm to the touch, take out of the oven, allow to cool to room temperature.
- Clingfilm and store in the fridge for upto 5 days or freeze and conserve upto 7-9 days, cut into desired shapes, reheat in an oven for 5mins at 180deg C and serve warm with sugar free chocolate sauce.
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