Sugar- and gluten-free brownies

Ingredients:

• 3 slabs (100g each) 70-90% dark chocolate
• 1 cup (250g) butter
• 3 extra-large eggs
• 1 tsp (5ml) vanilla essence
• 1¼ cups (200g) xylitol
• 1½ cups (175g) almond flour
• ½ packet (50g) walnuts, chopped
• ½ packet (50g) hazelnuts, chopped

Method

1. Preheat oven to 170°C and grease a 25cm brownie pan.
2. Melt 2 slabs chocolate and butter in the microwave at 30-second intervals, stirring in between until smooth. (You can also do this over a double boiler on the stove-top.)
3. Add eggs, one at a time, whisking well before adding the next one.
4. Stir through vanilla, xylitol, almond flour and half the nuts.
5. Pour into brownie pan and bake for 30-35 minutes or until just set.
6. Remove from oven and, while hot, dot with remaining chocolate.
7. Spread chocolate over brownies with a spatula.
8. Scatter with remaining nuts and cool.
9. Slice and serve, or store in an airtight container for up to five days.