Sticky Chocolate Brownie
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
- 100 ml (½ cup) water
- 2 tbsp gelatin unflavoured
- 260 g (9 oz) unhulled tahini
- 60 g (2 oz) butter melted, grass-fed
- 150 g (5 oz) erythritol
- 1/4 tsp ceylon cinnamon
- 30 g (1 oz) cacao powder raw, organic
- 60 g (2 oz) keto approved chocolate Lily’s or Coco Polo
- 1/4 tsp pink himalayan salt
- 1/4 tsp baking powder
Pre-heat oven to 175°C (350°F) and line a baking tin with parchment paper.
Place the water in a small pan and sprinkle the gelatin on top, do not stir! After 5 mins turn the heat to medium and bring to a light boil, stirring occasionally. Once the mixture is smooth and combined, set aside.
Put the tahini and melted butter in a bowl and beat with an electric mixer until combined.
Add the hot gelatin liquid (if solidified, heat it back up a little), erythritol, cinnamon, cacao powder, melted dark chocolate, salt and baking powder. Stir until combined.
Transfer the sticky brownie batter into the prepared baking pan and press down with the spatular to even it out.
Bake for 30 minutes, until the corners are crisp and a toothpick inserted in the middle comes out clean. Chop into 6 brownies.
Best served with our Hot Chocolate Fudge Sauce
per serving: total carbs 6g | protein 17.1g | fat 40.7g