The Best Low-Carb Double Chocolate Brownies


Step 1Preheat the oven to 160 °C/ 320 °F fan assisted, 180 °C/ 360 °F conventional.

Step 2Whisk the eggs then add the erythritol and stevia and mix together in a large bowl. Add the melted coconut oil and almond milk. Whisk.

Step 3Add the ground almonds, cacao, chia seeds, gluten free baking powder, vanilla and almond butter.

Step 4Mix well until smooth.

Step 5Line a baking tray (17 x 25 cm/ 7 x 10 inch) with greaseproof paper. Spoon in the brownie mix and level to the edges.

Step 6Bake in the oven for 25 - 30 minutes until you can insert and remove a skewer without crumbs sticking. Allow to cool.

Step 7Meanwhile, place all the frosting ingredients in a bowl.

Step 8Blitz with an immersion blender (or in a high speed food processor) until smooth.

Step 9Spoon on the frosting to the brownie base, slice and serve. Option to refrigerate if you prefer a harder brownie.
If you're making a regular chocolate ganache instead: Break the chocolate into small pieces and place in a bowl with the vanilla. Heat the cream and butter over a medium heat and, when hot, pour over the chocolate. Mix until smooth and creamy. Leave to cool down slightly, and then pour over the brownie.

Step 10Once chilled, slice into 16 squares. Store in an airtight container in the fridge for up to 3 days. Unfrosted brownies can be stored in the fridge for up to a week.