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A low carb converted Karen Martini brownie recipe.

Ingredients
250g Lindt 85%, melted
250g Butter
3 free range eggs
100g Pecans, toasted and roughly chopped
1 cup Splenda (Granular)
65g Pure cocoa powder (Home brand from Woolies)
1/2 cup almond meal
1/2 tsp baking powder
pinch of salt

Directions
  • Preheat oven to 190C.
  • Grease baking tray. I used a small retangular tin baking tray, the recipe says to use a 23cm square.
  • Cream butter and splenda, fold eggs in one at a time mixing in well then add melted chocolate.
  • Sift together dry ingredients and fold then as well as the chopped pecans into the butter mixture. Pour/spoon into tin and bake for 30-35 mins

Try serving them with a sprinkle of cocoa powder.

  
 
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