Makes 16, prep time 10 minutes, cooking time 25 minutes
2 free-range eggs
70g of sugar substitute
45g cocoa powder
½ tsp of baking powder
70g almond flour
70g melted unsalted butter
Sugar-free powdered sweetener to dust
Preheat the oven to 200C degrees. Grease a square 15 cm baking tin.
In a pan bring 300ml of water to the boil, place a glass bowl over the pan, making sure the water doesn’t touch.
Cut the butter into cubes, place in the bowl and melt.
Meanwhile, in a mixing bowl combine the eggs and sugar until smooth.
Add the cocoa powder, baking powder, almond flour and mix.
Next, add the melted butter. Whisk to add air, until smooth and silky.
Pour the mixture into the baking tin and bake for 25 minutes.
Check the brownies are cooked by inserting a knife, when cooked the knife should come out clean.
Remove the tin from the oven and turn out onto a cooling tray, when cool dust with icing sugar.
Using a sharp knife cut into squares and serve.