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1 x tub LANCEWOOD® Medium Fat Plain Cream Cheese, room temperature
180 ml xylitol
4 large eggs
90 ml butter, melted
125 ml cocoa powder
5 ml baking powder
A pinch of salt
225 ml coconut flour
30 ml coffee granules
100 g pecan nuts, chopped
80 g 70% dark chocolate, roughly chopped
Grated 70% dark chocolate (optional)
Grease and line a 20cm x 20cm cake pan with baking paper. Preheat the oven to 180°C. Beat the cream cheese and the xylitol together until smooth. Add the eggs one at a time and beat well after each addition. Add the melted butter and mix until well combined.
In a separate bowl, sift the cocoa powder, baking powder and salt together. Add the almond flour and coffee and mix through. Fold into the egg mixture together with the pecan nuts and combine. Spoon into the prepared pan and spread the mixture out evenly. Bake for 20 minutes. The centre must still be slightly wobbly. Leave to cool and then cut into squares.
Top with fresh raspberries and grated chocolate.
Serve the brownie with a dollop of LANCEWOOD® Mascarpone
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