I’ve been working on refining my diabetic brownie recipe today; using lower percentage cocoa dark chocolate, and playing with the ratios of butter, flour, sugar-substitute and egg. The result is a very rich decadent brownie, which packs a strong chocolatey-punch. It’s nice with a small spoonful of whipped cream to cut through the richness, and Alice liked it so much she had seconds!

From top left the photos show how I made the brownie step-by-step:

  1. Melt chocolate and butter in bain marie
  2. Mix in the solids and egg
  3. Pour into prepared baking tin and smooth over
  4. Take out after 30 minutes in the oven (don’t be scared if it still looks wet)
  5. Allow to cool then turn out onto a plate and trim
  6. Dust with diabetic icing sugar.

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