Lower Carb Brownies with Choco Hazel Spread
This is for all you chocolate lovers out there! Lower Carb and gluten-free brownies with our scrumptious Choco Hazel spread (recipe below)! Try to just eat one.
Ingredients:
- ½ cup almond flour
- ¼ cup cocoa powder
- ⅓ cup granular sweetener of choice
- ½ teaspoon baking powder
- ⅛ teaspoon salt- 10 tablespoons unsalted butter
- ⅓ cup no sugar added dark chocolate chips
- 3 eggs, room temperature
- ⅓ cup Choco Hazel Spread
Instructions
Step 1: Preheat oven to 175°C/ 350𝆩F.
Step 2: Butter a 9x9-inch baking dish and line with parchment paper. Sift together the almond flour, cocoa powder, alternative sweetener, baking powder, and salt. Set aside.
Step 3: Place the butter, chocolate chips, and instant coffee in a medium heat proof bowl and place over a double boiler. Stir until melted.
Step 4: Whisk the eggs into the chocolate mixture and then stir in the sifted dry ingredients.
Step 5: Pour the brownies batter into the prepared baking dish. If the batter becomes thick, place back over the double boiler and stir until pour able.
Step 6: Spoon the Choco Hazel Spread into the brownie batter. If the Choco Hazel Spread is too thick, place in a bowl and microwave for 30 seconds.
Step 7: Run a knife through the circles of Choco Hazel Spread to form swirls in the batter. Bake the brownies until they are just set, about 20 minutes.
Step 8: Transfer the brownies to the refrigerator for 2 hours to chill. Cut the brownies with a sharp knife into 9 squares and enjoy.
