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To say that my last attempt at rich, or fudgy, brownies was a disaster would actually be an understatement. It was the perfect example of underestimating a ‘simple’ recipe and it taking a total turn down south. The thing I pulled out of the oven a few weeks back was barely edible (read: it wasn’t), just swimming in a pool of melted butter. And I felt kind of cheated, because I’d really looked forward to some brownies. But on top of everything else I am actually in the process of perfect 20 so-called easy recipes for you guys, and rich brownies is one of them. Of course it is – brownies are delicious. So here is my second attempt at rich brownies, which went a whole lot better than the first. It’s still not perfect, but soon enough it will be 🙂
60 grams or 2 oz. of sugar-free dark chocolate
125 grams or 4.4 oz. of butter (softened to room temperature)
70 grams or 2.5 oz. of Tagatesse
100 grams or 3.5 oz. of eggs (2 small ones)
2 teaspoons of vanilla essence
40 grams or 1.4 oz. of wheat flour
1 teaspoon of FiberFin
1/8 teaspoon of salt
20 grams or 0.7 oz. of unsweetened cocoa powder
In the oven: 190° Celsius/375° Fahrenheit/Gas mark 5
Melt the chocolate over a hot water bath and set aside for later.
Beat the butter and Tagatesse together for a couple of minutes. Remember that in this recipe, you’re trying to whisk as little as possible. I recommend using a paddle attachment on your kitchen machine, and only running it at low speeds.
Add in the eggs and vanilla essence. Mix until everything is combined (this will be super lumpy).
≈ Preheat your oven to 190° Celsius/375° Fahrenheit/Gas mark 5 now ≈
Mix flour, FiberFin, salt and cocoa powder together, then add it into the liquid ingredients while the paddle attachment runs. Once everything is combined, pour in the melted chocolate and mix again until you’ve got a rich, thick batter.
Transfer the brownies batter to your baking tin and place in the oven. Bake for approximately 30 minutes – the brownies are done when a cake tester comes out clean.
Allow the brownies to cool (preferably for about an hour in the fridge), then enjoy with some sugar-free vanilla ice cream 🙂