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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.

Ingredients

  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!


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