Low Carb Double-Choc Brownies Recipe

These Low Carb Chocolate Brownies are packed with so much goodness, that no one will ever know they are low carb and healthy!

Anna Hopkins

Ingredients

• 1 pack of Low Carb Chocolate Cupcake Mix
• 100g of Sugar-Free Choc-Chips
• 1 cup walnuts halves, chopped. (100g)
• 1 large zucchini, grated - no need to squeeze water out (250g)
• 3 eggs
• 120g butter, melted.

Note
You can use any SF or Dark Chocolate

Directions

1. Preheat a fan-forced oven to 170°C and line a shallow slice tray (ours was about 18cm by 25cm) with baking paper

   

2. In a microwave safe bowl, melt the choc chips & butter together for about 1 minute.

3. Empty the pack of chocolate cupcake mix into a large bowl, add the grated zucchini, eggs, walnuts. Then pour the butter and choc mix into the rest of the ingredients and combine well.

   

4. Empty the pack of chocolate cupcake mix into a large bowl, add the grated zucchini, eggs, walnuts. Then pour the butter and choc mix into the rest of the ingredients and combine well.

5. Pour the combined brownie batter gently into the baking tray and spread evenly.
   

6. Bake at 170 degrees for 20-25 minutes. The brownie should be slightly soft on top but set. When finished, let the brownie cool for 1 hour at room temp still in the tin.

7. Refrigerate for 2 hrs (in the tin) before slicing, this helps it get a more fudgy texture and makes it easier to slice, even better if left overnight.

   

Recipe Note

 Storage:
This tray makes 15 brownies, you can also cut them into 18 and make brownie bars for a smaller snack. These will keep in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C) for up to 3 months.

Nutrition