My Keto Cookies were a success! In the same Keto Baking magazine, there are lots more recipes, so I will be making many more sweet treats in the near future! As for this week, I made my own variation of their Brownies. Instead of adding walnuts I used cacao nibs.
These brownies were moist, rich and full of flavour! I made them twice this week, as the first time, they went a bit wrong (you’ll see later!). The second time they came out a bit thinner, but were still nice and gooey!
60g Cocoa Powder
1/4 tsp Sea Salt
6-8 tbsp Hot Water
6 tbsp Vegetable Oil
96g Almond Flour
85g Chopped Walnuts (I used Cacao Nibs instead)
Preheat your oven to 180° C / 160° C fan assisted, and line an 8 inch square baking tin with baking parchment. I greased my tin with a little butter to ensure the parchment stuck to the sides, making it easier to put the mixture in later.
In a large mixing bowl combine the cocoa powder, salt and hot water. Start with 6 tbsp of hot water, and if the paste that forms is uneven or has a lumpy texture add one tbsp at a time (up to 2 extra tbsp) until the paste evens out. You can always add the extra water after adding the eggs if it hasn’t smoothed out.
In a glass jug or medium bowl, whisk together the eggs and the vegetable oil, making sure the egg yolk have broken and the oil and eggs are fairly well mixed.
Once the cocoa paste has cooled down, which shouldn’t take long, add the egg mixture slowly, adding it in four parts. This allows for an even mixture and makes it easier to mix the oil into the rest of the ingredients. Give this a good stir, making sure the mix is nice and runny, effectively like melted chocolate.
Add the sweetener and almond flour to your mixture and stir. Using a silicon spatula (or just an ordinary one if that’s what you have), scrape the bottom and sides of the bowl to ensure all the dry ingredients are combined.
Finally, add the extra bits and bobs, like nuts, cacao nibs, raisins, etc. whatever you choose to add… if you want to add anything that is!
Pop this mixture into the pre-lined tin, smoothing out the surface of the batter and getting rid of most air bubbles. If you wish to add anything (bits and bobs) to the top, sprinkle these on top before baking in the oven for 30-35 minutes.
You want the brownies to be cracking at the edges but still be gooey in the middle. A kebab skewer should come out clean when pulled out of the middle of the brownies when they are ready. If not quite ready, bake for an extra minute, checking each time. If you bake for too long, they will begin to burn around the edges and the ‘burnt’ flavour will come through.
Once you have taken them out of the oven, leave to cool for 10 minutes. Remove from tin and pop on a wire cooling rack until cool. Finally, slice the brownies into squares, triangles, whatever shape you choose! Just be careful! They are soft and gooey and will fall apart if you try and pick up the block in one go! (see below!)
I found them better once they had been in the fridge for a while, as they held their shape nicely, but were still lovely and gooey!
The were a success (the second time round anyway!) and tasted very yummy. Personally, I would suggest popping a scoop of ice cream in a bowl with one of these and enjoying it as a dessert, I would highly recommend giving these brownies a go. They taste just as good as ordinary brownies, and they were very tasty so you make up your minds once you’ve tried them!
Thank you for reading and I hope you come back soon for more baking recipes soon!