Flourless sugar-free chocolate brownies

This flourless sugar-free chocolate brownie recipe is brought to you as a result of my absolute obsession with Skinny Scoop ice cream. You see, it’s getting to the point where I am needing to bake things to eat WITH the ice cream – because then at least it’s not just me sitting inhaling an entire tub in one sitting.

Skinny Scoop is all-the-bad-things-free and as if that wasn’t all your health-nut heart could desire, it’s high protein on top of that. As much as I could make this an entire expose of the greatness that is Skinny Scoop – that’ll come later – I think I might just have to get to that brownie recipe now.

Flourless sugar-free chocolate brownies with blueberries and skinny scoop ice cream

Flourless sugar-free chocolate brownies with blueberries and skinny scoop ice cream

This recipe is inspired by the lovely Gabi Esposito – for those of you that don’t already know this – she is one half of the genius that brought Skinny Scoop into this world. Skinny Scoop and I, well, let’s just say things are getting serious. We’ve been going strong for a couple of months now and I feel confident enough to make our relationship blog official.

Ingredients
260g dark chocolate (I used the salted caramel from Lindt and it was life changing)
80g butter
1 Tbsp raw cacao
7 heaped Tbsp coconut flour
1/2 tsp baking powder
4 eggs
50g xylitol
1 shot of espresso
Flourless sugar-free chocolate brownies with blueberries and skinny scoop ice cream

Flourless sugar-free chocolate brownies with blueberries and skinny scoop ice cream

Method
*preheat your oven to 180.
1. You’re going to need to create a double boiler system to met the chocolate and the butter. To do this you need to fill a medium sized pot about 1/3 to 1/2 of the way to the top and bring the water to the boil. Find a glass or stainless steel bowl that fits on top of this pot (without the water touching the base of it). Put the chocolate and the butter into this bowl and melt.
2. While this is melting beat together your eggs and xylitol until pale and fluffy. Add a shot of espresso and beat to combine further.
3. Remove that gooey chocolate from the heat and stir in the cacao, the coconut flour 1 tbsp at a time and the baking powder. A note on the coconut flour – I made it significantly more ‘floury’ than it necessarily has to be. If you like your chocolate brownies super gooey, add less.
4. Gently fold the chocolate mixture into the egg mixture until it all comes together and starts looking like brownie batter.
5. Pour into a greased, lined baking tin and bake for 20-30 minutes. My advice here would be to set a timer for 20 minutes, and check on the brownies when it goes off.  You’ll have to use your discretion here because baking time will differ depending on pan size and oven.
6. Lastly, and most importantly, serve with a dollop of @skinnyscoopsa and bask in the glory that you just created.
Flourless sugar-free chocolate brownies with blueberries and skinny scoop ice cream

Flourless sugar-free chocolate brownies with blueberries and skinny scoop ice cream

For those of you non-health nuts reading this and going “but how can healthy ice-cream taste good?” just live a little. Seriously. Make sure it’s a big tub.. you’ll thank me later.

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