Flipping heck! That’s a lot of weight!
It’s time to celebrate and this is recipe for sugar free brownies that I tested quite a lot last week. You will need either a food processor to make it or one of those mini-chopper gadgets that a stick blender fits into. It’s all-in-one so it’s nice and quick to make. I hope you like them, at 128kcal per portion they’re also low GI.
In the picture above you’ll see some cocoa nibs. I threw in an extra tablespoon of nibs into my mixture to increase the chocolate flavour without increasing the sugar. This is entirely optional though so feel free to leave it out!
Preheat a fan oven to 200 degrees Celsius. Line a baking tin 15 x 15cm in size.
Put all the ingredients into the food processor, not forgetting to crack the egg in first (and discard the shell). To make life simple on yourself, take the jug and put it on the weighing scales. Simply weigh all the ingredients into the jug before putting it onto the spindle.
Blitz all the ingredients together until you get a pink creamy batter. Pour into your lined baking tin.
Bake in the preheated oven for 35-45 minutes before removing. The top should be hard and beginning to crack, while underneath this cracking should be moist. Allow to cool completely before slicing and serving.
Enjoy!
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