Dessert / Tea

LANCEWOOD® FUDGY BANTING BROWNIES

16

Serves / Makes

Cooking Time

< 30 min

Cooking Style

Oven

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.

Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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Mascarpone

Mascarpone

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