Dark Chocolate Cashew Brownies


These are simply dreamy!  Gimme any day and I will coming running!  I sorta can’t big them up enough, you just have to try them and see for yourself.  I have started using xylitol instead of sugar in baking which is better than using caster sugar.  With all these healthier options it can make the price of things go up substantially so I suggest buying items like almond flour and xylitol online in bulk.  You can swap the xylitol for caster sugar if you need to.  I have made then with raw cacao powder which is not essential but it does give them a special, classy quality so I recommend using.  These are gluten/sugar-free brownies!


[embedyt] http://www.youtube.com/watch?v=Hb0Na5J40Ew[/embedyt]

Make 12 brownies


4 medium free-range eggs

300g xylitol

125g unsalted butter

170g cashew nut butter

200g dark chocolate

80g almond flour

80g raw cacao powder/coco powder

1 tsp baking powder

1 tsp vanilla extract

Preheat oven to 170 degrees and line a 15 inch baking tray with baking parchment.

Place the eggs and xylitol into a bowl and use a handheld whisk to whip until combined and the eggs go pale.  This takes about 4 minutes.  Melt the dark chocolate and butter in a heatproof bowl over a pan of swimming water.  Add the cashew nut butter to the chocolate mix and then add the dry ingredients and mix well.  Stir in the vanilla extract and then carefully stir in the beaten eggs and xylitol until everything is incorporated.  Use a spatular to scrape everything into the prepared baking tray and place into the oven for about 20-25 minutes until a skin has formed on top.  Remove from the oven and leave to cool completely.  They should still be gooey inside.  Once cooled slice into 12 brownies.  They will last for 3 days sealed in the fridge.

Nina ParkerComment