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Ingredients
230 g LANCEWOOD® Medium Fat Plain Cream Cheese, room temperature
180 ml xylitol
4 large eggs
90 ml melted butter
125 ml cocoa
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 (optional)
To finish:
Fresh raspberries
70% dark chocolate (optional)
Method
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. Sift the cocoa, baking powder and salt together. Add the coconut flour and coffee and mix through. Fold into the egg mixture together with the pecan nuts and combined. Spoon into a 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.
To finish:
Top with fresh raspberries and grated chocolate.
To serve:
LANCEWOOD® Mascarpone
HINTS & TIPS:
- Add 80g chopped 70% dark chocolate for a more intense chocolate brownie.
- Add 60ml cranberries for a chewier brownie.
Pecan nuts may be substituted by almonds.