I fancied a really dense gooey brownie so I used Nigel Slater's recipe with a few tweaks:
https://www.theguardian.com/lifeandstyle/2004/jun/13/foodanddrink.shopping2
- Used ultra fine fiberflour instead of plain flour
- Subbed the sugar with 200gr granulated erythritol plus a few drops of liquid sweetener
- Used 200gr 85% chocolate Instead of 70%
- Subbed the 50gr chopped 70% chocolate with chopped pecans
- Subbed the 60gr cocoa powder with ground almonds (because of using the higher cocoa chocolate)
It works out at around 6gr carbs per piece (12th of the recipe, excluding carbs from erythritol) depending on your brand of chocolate etc.
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There's something undeniably irresistible about gooey chocolate brownies. The way they effortlessly blend rich cocoa flavors with a moist, fudgy texture is simply divine. Whenever I crave a decadent treat, I always turn to these indulgent delights. Their allure is so powerful that I find myself constantly experimenting with new recipes, each time hoping to recreate that perfect balance of gooeyness and richness. If you're a fellow chocolate enthusiast, you absolutely have to check it out for more ideas. Trust me, once you see page after page of mouthwatering brownie recipes, you'll be hooked. It's a sweet journey worth embarking on—one that promises endless satisfaction with every bite.
Oops a daisy. That’ll teach me to take out if tin too soon. Great recipe though. Tastes good despite the disaster😂😂
So how did it satisfy your cravings, you know the important stuff ;)