Ingredients:
• ½ cup SaweetWay Baking Allulose Granules
• 2 cups oats (quick or rolled)
• 2 eggs
• ¼ cup + ⅓ cup good quality dark chocolate chips
• 100g salted butter
• ¼ cup cacao powder
Method:
1. Preheat your oven to 180°C fan-forced and line a brownie pan with baking paper.
2. Blend the oats in a food processor until they reach a fine, almost flour-like consistency.
3. Add the eggs and SaweetWay granules to a stand mixer with the paddle attachment and beat until light and fluffy.
4. Melt the ¼ cup of chocolate chips and butter together in the microwave, stirring at 20-second intervals to prevent burning. Allow to cool for 2–3 minutes.
5. In a large bowl, mix together the blended oats and cacao powder until no lumps remain.
6. With the mixer running, slowly pour in the chocolate and butter mixture and mix until fully combined.
7. Keep the mixer running and add the oat and cacao mixture ¼ cup at a time until fully incorporated.
8. Add the remaining ⅓ cup of chocolate chips and mix until evenly dispersed through the batter.
9. Pour the batter into the prepared tin — it will be quite thick, so press it down into the corners and smooth the surface with the back of a spoon.
10. Bake for 17–18 minutes, then allow to cool for 20 minutes before slicing into 16 pieces.
Tips & Hints:
• Store in an airtight container in the fridge for up to 3 days.
• The longer you let them cool, the fudgier they set — worth the wait!
