I had bought some very good 100% chocolate to experiment with and saw that there was an easy brownie recipe on the wrapper. It was no problem adapting it for low-carb so I gave it a go. Pretty nice results so I shall share it with you!
I used Willie’s Cacao 100% Javan dark chocolate on my first batch, and a sugar-free dark chocolate sweetened with stevia on my second batch. They were both good, the sweetened bar batch was a bit less intense, so a matter of choice really. The stats are for the 100% Willie’s. Do you love that name!?
- 180g/6.5oz chopped dark chocolate, preferably sugar-free ** see notes
- 90g/3oz salted butter
- 180g/6.5oz sugar substitute such as Swerve, Natvia, Truvia or Sukrin: boost with Stevia drops
- 4 eggs
- (You may also add walnuts if you wish, my stats are without)
- Preheat oven to 325F, 170C, Gas Mark 3. Prepare a 24cm/9in square pan by greasing and lining with baking parchment.
- Melt the chocolate and butter together and set aside to cool a bit.
- Whisk eggs and sugar substitute until light and creamy.
- Fold in chocolate mixture.
- Spoon into pan and bake approx. 20m or until a toothpick inserted in centre comes out with some crumbs but not clean (don't overcook). It will look brown on the edges and a bit puffed but will sink.
- Cool completely. Cut into 36 squares (six on each side)