NINA Dark Chocolate Cashew Brownies (gluten/sugar-free)

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I have been chopping and changing this for years and this is definitely one of my favourite versions. It is insanely tasty and has a wonderful classy feel. I am constantly trying to make my desserts and cakes the best they can possibly be but at the same time looking at ways to make them a little healthier where possible. These are without and are made using xylitol which is a plant based sweeter. It works very well here and is the perfect sugar substitute. I warn you though, these are ridiculously tasty.

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Make 12 brownies
4 medium free-range eggs
300g xylitol
125g unsalted butter
170g cashew nut butter
200g dark chocolate
80g almond flour
80g raw cacao powder/coco powder
1 tsp powder
1 tsp vanilla extract

Preheat to 170 degrees and line a 15 inch baking tray with baking parchment.

Place the eggs and xylitol into a bowl and use a handheld whisk to whip until combined and the eggs go pale. This takes about 4 minutes. Melt the dark chocolate and butter in a heatproof bowl over a pan of swimming water. Add the cashew nut butter to the chocolate mix and then add the dry ingredients and mix well. Stir in the vanilla extract and then carefully stir in the beaten eggs and xylitol until everything is incorporated. Use a spatular to scrape everything into the prepared baking tray and place into the oven for about 20-25 minutes until a skin has formed on top. Remove from the oven and leave to cool completely. They should still be inside. Once cooled slice into 12 brownies. They will last for 3 days sealed in the fridge.

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