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To finish:
To serve:
1. Preheat the oven to 180°C. Grease and line a 20 cm x 20 cm cake pan with baking paper.
2. Beat the cream cheese and the xylitol together until smooth.
3. Add the eggs one at a time and beat well after each addition. Add the melted butter and mix until well combined.
4. In a separate bowl, sift the cocoa powder, baking powder and salt together.
5. Add the almond flour and coffee and mix through. Fold into the egg mixture together with the pecan nuts and combine.
6. Spoon into the prepared pan and spread the mixture out evenly.
7. Bake for 20 minutes. The centre must still be slightly wobbly. Leave to cool and then cut into squares.
To finish:
Top with fresh raspberries and grated chocolate.
To serve:
Serve the brownies with a dollop of mascarpone.
HINTS & TIPS:
1. Add 80 g chopped 70% dark chocolate for more intense chocolate brownies.
2. Add 60 ml cranberries for a chewier brownies.
3. Pecan nuts may be substituted by almonds.
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