Catherine’s Chocolate Brownies

A no-nuts Chocolate Brownie


  • 100g 85% dark chocolate
  • 80g butter
  • 60g double cream
  • 4 large eggs
  • 25g coconut flour
  • 30g sweetener (truvia/natvia/purevia)
  • 1tsp baking powder
  • 1tsp vanilla extract
  • 20g cocoa powder


  1. Preheat oven to 180C
  2. Melt chocolate and butter together over boiling water in medium sized bowl
  3. Add cream and mix to combine
  4. Add remaining ingredients, mix well
  5. Pour into lined brownie tray – use parchment paper up all edges
  6. Bake 10-15 minutes – less time will make gooey brownies – the top should just be firm to the touch
  7. Allow to cool, and then cut into 16 squares
  8. Keep in fridge or freeze – will keep in fridge 4 days (but who are we trying to kid – they’ll be gone in an hour!)