Catherine’s Chocolate Brownies
A no-nuts Chocolate Brownie
Ingredients:
- 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
Instructions:
- Preheat oven to 180C
- Melt chocolate and butter together over boiling water in medium sized bowl
- Add cream and mix to combine
- Add remaining ingredients, mix well
- Pour into lined brownie tray – use parchment paper up all edges
- Bake 10-15 minutes – less time will make gooey brownies – the top should just be firm to the touch
- Allow to cool, and then cut into 16 squares
- 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!)
