INGREDIENTS
175g butter unsalted, softened
100g xylitol icing sugar
3 eggs room temperature
40g cacao powder unsweetened
175g dark Lindt chocolate
75g almond flour
METHOD
Melt the chocolate in 30 second intervals in the microwave. Blend together soft butter (melt it slightly in the microwave if it isn’t very soft) powdered sweetener, eggs and cacao with a hand held beater. Add the melted chocolate and almond flour and blend until you have a thick, smooth batter. Line a brownie pan with baking paper after greasing the pan so the paper sticks to the pan. Grease the paper all over. I use Spray ‘n Cook. Bake for 25 minutes on 180° C thermofan or until the top is firm with a slight jiggle. Let the brownies cool for at least two hours before you remove them from the baking tin. Cut into squares. Store in the fridge.
