Low Carb Brownies

• Light, fluffy & very moreish brownies – reinvented!
• Quick and easy to make.
• Much lower in calories than regular brownies.
• Gluten-Free.
• This recipe makes 3 brownies.

Lo-Dough Low Calorie Bread Alternative, 2 pieces (Lo-Dough)

1 piece Lo-Dough

Raw Cacao Butter, Organic 250g (Sussex Wholefoods)

35g Cacao Butter

Organic Cacao Powder (1kg) - Sussex WholeFoods

2 Tbsp Cacao Powder

Maple Syrup, Organic 250ml (Meridian)

2 Tbsp Maple Syrup

Vanilla Paste 100ml (Little Pod)

1/4 Tsp Vanilla Paste

Other Ingredients

• 1 egg.
• 60ml milk.

Method

1. Preheat your oven to 220°C.
2. Place a heat-proof bowl in a saucepan of water and gently heat on a low setting. Melt the cacao butter in the bowl. Use a whisk to keep the mixture moving. Add the cacao powder, stirring constantly. Keeping the heat on low, mix in maple syrup.
3. Whisk the egg in a bowl. Add milk, vanilla and chocolate mixture and mix well.
4. Blitz the Lo-Dough in a blender until it turns into crumbs.
5. Combine your chocolate mixture with the Lo-Dough rumbs and mix well.
6. Pour the brownie mix into the baking tin – use your hands to smooth the top (this mix will fill a third of the 8-inch baking tin, so you will need to make an extra wall out of tin-foil).
7. Bake for about 10 minutes. The brownie needs to be slightly undercooked.
8. Leave to stand for about 30 mins, cut and enjoy!