Ingredients:
Wet:
• ½ cup (115g) unsalted butter, melted
• ½ cup SaweetWay Pure Allulose Syrup
• 2 large eggs
• 1 tsp vanilla extract
Dry:
• ⅓ cup (35g) cocoa powder
• ½ cup (60g) gluten-free flour
• ¼ tsp salt
• Optional: 1–2 tbsp extra GF flour to firm up batter
Note: If using GF self-raising flour, use as-is. If using GF plain flour, add ½ tsp baking powder.
Strawberry Syrup:
• 15g dried strawberries, crushed
• 50g SaweetWay Pure Allulose Syrup
Method:
1. Preheat oven to 175°C / 350°F. Line an 8x8 inch (20x20cm) baking pan with baking paper.
2. In a large bowl, whisk together the melted butter, SaweetWay Allulose Syrup, eggs and vanilla extract until glossy and combined.
3. Sift in the cocoa powder, gluten-free flour and salt. Stir until just combined.
4. If the batter seems watery (due to the liquid sweetener), stir in 1–2 extra tablespoons of GF flour and whisk.
5. Fold in chocolate chips and pour the batter into the prepared pan.
6. Bake for 22–26 minutes, until the centre is just set and a toothpick inserted comes out with a few moist crumbs (not wet batter).
7. Cool completely in the pan before slicing. For clean cuts, chill for 30 minutes before cutting.
8. To make the strawberry syrup, crush the dried strawberries fully, add the SaweetWay Allulose Syrup and stir to combine. Drizzle over the top and enjoy!
