This brownie is both sugar-free and grain-free and therefore also fairly low in carbs. I realize that calling a brownie ‘the perfect brownie’ may be promising a bit too much but I made this cake with inspiration from a new cookbook published by one of my Danish blogger colleagues and she called it the perfect brownie.
Perfect or not, this brownie is pretty darn good.
I acually made it over a month ago but since I was taking a little blogging break through the month of July, I never got around to sharing it with you. But here we go.
We had it with fresh berries and the family actually asked for some whipped cream too so we made that also.
This recipe contains affiliate links.
SERVES 8-10 PERSONS
- 100g of cacao butter
- 100g of salted butter
- 1/2 cup of yacon sirup or similar
- 250g dark (sugar-free) chocolate (save 50g for the topping)
- 25g of chia seeds, finely grounded
- 4 eggs
- 2 tablespoons of coconut flour by Sukrin
- 1 tsp of baking powder
- 0,5 tsp of vanilla powder
- 1/4 tsp of salt
- 50g roughly chopped pecan nuts (or other nut)
2. In a small sauce pan, melt cacao butter, butter and yacon sirup.
3. Chop the chocolate roughly. Turn off the heat and add the chocolate chunks to the cacao-butter-mixture. Stir until the chocolate has been completely absorbed.
4. Pour the batter into a large bowl.
5. Beat the eggs into the batter, one by one, using an electric beater. Beat in all the dry ingredients afterwards.
6. Pour the batter into a baking form lined with parchment paper. Sprinkle over the remaining 50 grams of chocolate and the pecan nuts. Bake the cake in the oven for about 15-17 minutes. Take out and allow to cool before serving it.