Prep time – 20mins
Cooking time – 25mins
Serves – 16
| Ingredients | Qty | Protein | Fat | CHO |
| Butter, melted | 125g | 1 | 98 | 1 |
| Eggs, large | 3 | 21 | 18 | 2 |
| Erythritol or Monk Fruit | 2/3 cup | 0 | 0 | 0 |
| Vanilla extract | 1 tsp | 0 | 0 | 0 |
| Freshly brewed espresso * | 30ml | 0 | 0 | 0 |
| Almond meal - 1 1/4 cups | 120g | 29 | 66 | 5 |
| Dutch Cocoa powder - 1/2 cup | 130g | 26 | 18 | 27 |
| Baking powder | 1 tsp | 0 | 0 | 0 |
| Walnuts, chopped - 3/4 cup | 80g | 12 | 56 | 5 |
| Total per serve | 1 | 6 | 16 | 3 |
SERVES – 16
per Serve – main ingredients: 215 cal / 890 kJ
* If you don’t have a shot of espresso, swap it for 2 teaspoons of instant espresso powder dissolved in 1 tbsp of hot water.
- Preheat the oven to 170°C (fan forced 160°C). Line a 20 cm square baking tin with baking paper.
- In a large bowl, whisk together the melted butter, eggs, sweetener, vanilla and dissolved espresso until smooth.
- Add the almond meal, cocoa, baking powder and salt. Stir until well combined.
- Fold through the walnuts.
- Pour into the prepared tin and smooth the surface.
- Bake for ~ 25 minutes, until the centre is just set. Avoid over baking to keep the brownies moist.
- Cool completely before slicing into 16 squares.
