Mouthwatering Gooey Brownies with Sugar Free Twist
Ingredients
- 200 g unsalted butter
- 100 g good quality plain flour
- 180 g ground almonds
- 1 tsp unrefined sea salt
- 400 g of dark chocolate (I used Green & Black's 85% Cocoa chocolate)
- 2 best quality free-range eggs
- 110 g coconut sugar
- 110 g erythritol
- 3 tsp vanilla essence
- 1 cup of pecans
- Extra butter and ground almonds for the tin
Preparation
Preheat the oven to 170C.
Mix together the flour, ground almonds and salt.
Put the butter and 300g of chocolate broken into pieces in a heatproof bowl and place over a saucepan of simmering water, making sure the water does not touch the base of the bowl.
Leave to melt, stirring from time to time.
As soon as the butter and chocolate have melted, remove the bowl from above the water and avoid getting the mix very hot.
In a large bowl, lightly whisk together the eggs, sugar, erythritol and vanilla.
Fold in the melted chocolate mixture and the flour.
Pour the mix into the lined tin.
Break the rest of the chocolate into pieces and distribute evenly over the mix, push them in gently with your finger and do the same with the pecans.
Place on the centre shelf of the oven and bake roughly for 20 minutes. It should stay gooey.
These are really decadent and they are not a diet food. They are a treat, much healthier than your usual brownies, but they are still a dessert and you should only make these when you can share them. Enjoy with caution but not with guilt.