Prep Time: 15 mins
Cooking Time: 20 mins
Total Time: 35 mins
Servings: 16
Ingredients:
• 1/2 cup SaweetWay Baking Allulose
• 2 cups oats (quick or rolled)
• 2 eggs
• 1/4 cup + 1/3 cup good quality dark chocolate chips
• 100g salted butter
• 1/4 cacao powder
Method:
Preheat your oven to 180c fan and line a brownie pan with baking paper
Blend your oats in a food processor until they are a fine, almost flour-like consistency
Add the 2 eggs and SaweetWay Baking Allulose to a stand mixer with the paddle attachment and blend until the eggs are light and fluffy
Melt 1/4 cup of the chocolate and butter together in the microwave, stirring at 20-second intervals to prevent burning, then allow to cool for 2-3 minutes
In a large bowl, mix your oats and cacao powder, making sure there are no lumps
With the mixer running, slowly pour the chocolate and butter mixture in and mix until fully combined
Keep your mixer running, slowly add the oats and the cacao, 1/4 cups at a time until all mixed in
Add the remaining 1/3 cup of chocolate chips and mix until they evenly dispersed through the batter
Pour your brownie batter into your prepared tin. The batter is quite thick, so you will need to press it down to spread into the corners and create an even surface
Bake for 17-18 minutes, then allow to cool for 20 minutes before slicing into 16 pieces
Store in an airtight container in the fridge for up to 3 days
