Let’s face it – most things chocolatey are just delicious and this chocolate brownie most certainly is. And to make it even better it is also low carb and gluten free. I found the recipe on the Sukrin website and have adapted it slightly, I used less sugar and also added chopped walnuts.
Preheat the oven to 150c/300F/Gas 2
Whisk eggs and Sukrin Gold together. Add the melted coconut oil, cocoa powder and vanilla extract and whisk. Sift the coconut flour into the bowl, and mix well. Finally mix in the walnuts. Pour into a greased 20x15cm square cake tin.
Bake for 25-35 mins until it is starting to set. Cool for 30 minutes before cutting into squares and serving.