These keto burks areIndulgent chocolate taste, gooey texture, but no refined sugar – what’s not to love?
material:
Keto Hana Brownie Mix 325g
95g melted vegetable butter
Dark Chocolate 70% Unsweetened Chocolate 45g
3 eggs
1/8 cup / 25g erythritol
1/4 cup/40g unsweetened chocolate chips
How to make Keto Brookies:
Preheat oven to 180°C or 160°C (fan). Melt the butter and dark chocolate in a small saucepan over low heat. Meanwhile, beat the eggs and erythritol in a large bowl with an electric hand mixer for 90 seconds until light and fluffy. Pour the melted butter and chocolate mixture, followed by the box of Keto Hana Brownie Mix, return to the electric mixer and mix for a further 30 seconds (be careful not to overmix the batter). Gently fold in the unsweetened chocolate chips and, using a medium dough scoop, arrange the brownie cookies evenly on the baking tray lined with parchment paper. Tip: Working in batches, divide between two trays for spacing. Bake in the centre of the oven at 180°C/160°C (fan) for 9 minutes. They’re done when the top is no longer shiny but the middle may still be wobbly (they’ll get fudgy later). As soon as you remove them from the oven, use a flat tipper/spatula to press down the cookies, then use a large cookie cutter or glass to make a circle around the outside of the cookie to flatten it out. Repeat this process until all the cookies are flat and round. After 5 minutes, transfer to a wire cooling rack and allow to cool completely before serving.
