Gluten-free, low carb brownies with our scrumptious Choco Hazel spread
“This is for all you chocolate lovers out there! 🍫 Gluten-free, low carb brownies with our scrumptious Choco Hazel spread (recipe below)! Try to just eat one. 🤤 . . .
- ½ cup almond flour
- ¼ cup cocoa powder
- ⅓ cup Good Good Sweet Like Sugar
- ½ teaspoon baking powder
- ⅛ teaspoon salt 10 tablespoons unsalted butter
- ⅓ cup no sugar added dark chocolate chips
- ½ teaspoon instant coffee granules
- 3 eggs, room temperature
- beaten ⅓ cup Good Good Choco Hazel .
Preheat oven to 175°C/ 350𝆩F. Butter a 9×9-inch baking dish and line with parchment paper. Sift together the almond flour, cocoa powder, Good Good Sweet Like Sugar, baking powder, and salt. Set aside. Place the butter, chocolate chips, and instant coffee in a medium heat proof bowl and place over a double boiler. Stir until melted. Whisk the eggs into the chocolate mixture and then stir in the sifted dry ingredients. 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. Spoon the Good Good Choco Hazel into the brownie batter, forming 9 circles. If the Choco Hazel is too thick, place in a warm (not hot) bowl of water and stir until pour able. Run a knife through the circles of Choco Hazel to form swirls in the batter. Bake the brownies until they are just set, about 20 minutes. Transfer the brownies to the refrigerator for 2 hours to chill. Cut the brownies with a sharp knife into 9 squares and enjoy.