Mexi brownies

Ingredients

• 100 g raw cacao powder
• 300 g almond meal
• 100 g stevia (or substitute monkfruit)
• 1 tsp salt
• 1 tsp xanthan gum
• 2 tsp vanilla essence
• 1 tsp cayenne
• 3 tsp cinnamon
• 400 g gluten-free, sugar free chocolate chunks or pieces 
• 150 g butter
• 6 eggs, lightly beaten

Optional extras (see Note)

• 100 g walnuts, diced
• 100 g raspberries

Instructions

1. Heat oven to 170°C (150°C fan-forced). Line and grease a slice tin.
2. In a large bowl, combine all dry ingredients.
3. In a microwave friendly bowl or over a double boiler, melt chocolate and butter together until quite a loose liquid.
4. Mix chocolate and butter mixture through dry mixture, then add eggs and thoroughly but gently combine.
5. Pour batter into tin. If batter is a little uneven, push gently into corners and tap tin on bench to ensure even depth and square edges.
6. Bake for 25-35 minutes or until firm and surface is starting to crack.
7. Allow brownies to cool for at least 30 minutes before turning out and slicing into generous bite size pieces. 
8. Brownies last well in an airtight container and refrigerated.

Note

• Add colour by scattering 100 g raspberries over the surface before baking, or over cooked brownies to serve. If you prefer your brownies nuttier, stir through 100g walnuts before pouring batter into tin, or scatter them over the spread batter before baking. The brownie may require a further 5-10 minutes cooking time if you these or other additions to the base recipe.