Whether you’re throwing a Halloween party or enjoying a cozy night in, these brownies are the perfect Halloween treat. You can expect a luxurious flavor and sticky texture, but no refined sugar is used…Sounds creepy, right?
Keto, gluten-free, and plant-based options make 16
material:
Brookies:
Keto Hana Brownie Mix 325g 95g melted vegetable butter 45g chopped dark 70% sugar-free chocolate 3 eggs 1⁄8 cup / 25g Erythritol 1⁄4 cup / 40g sugar-free chocolate chips
Halloween decorations:
Dark Chocolate Ganache: 90g dark chocolate (no sugar, no dairy) 3 tablespoons almond milk
White chocolate ganache:
50g white chocolate (sugar-free, dairy-free) 1 tsp almond milk 1 tbsp powdered erythritol or sub for keto lighting icing
method:
Preheat the oven to 180°C or 160°C (fan). Melt the butter and dark chocolate in a small saucepan over low heat. Meanwhile, in a large mixing bowl, whisk together eggs and erythritol for 90 seconds using an electric whisk until light and fluffy. Pour in the melted butter and chocolate mixture, followed by the box of Keto Hana brownie mix, and turn the electric whisk back on for another 30 seconds (be careful not to overmix the batter). Gently fold in the sugar-free chocolate chips and use a medium dough scoop to evenly distribute the brownie cookies on the parchment paper-lined tray. Tip: Work in batches and divide into two trays, spaced apart. Bake in the center of the oven at 180℃/160℃ (fan) for 9 minutes. It’s cooked when it’s no longer shiny on the outside, but it may still be wobbly on the inside (it’ll be fluffy later!). Using a flat flipper/spatula utensil, press down immediately after removing from oven and use a large cookie cutter or glass to circle around the outside of the cookies to even out. Repeat in this order until all cookies are flattened and round. After 5 minutes, transfer to a wire cooling rack and allow to cool completely before serving.
Halloween edition:
Put the dark ganache in a saucepan, add the almond milk and melt over low heat. Pour about 3⁄4 to 1 teaspoon over each cookie and smooth in a circular motion. Make spider webs using keto writing icing or keto white chocolate ganache. To make ganache from scratch, melt white chocolate with almond milk and powdered erythritol in a saucepan and transfer to a plastic piping jar or Ziploc bag with small holes. Pipe up to 4 circles onto all decorated cookies and use a toothpick to drag them in up to 45 degree increments from the center to the edges to create a spider web effect. Let cool (place in the fridge for 10 minutes) before serving. Store in an airtight container at room temperature or in the refrigerator for up to 3 days.
