Healthy flourless brownies

So brownies are good, but have you tried flourless sugar free brownie? Packed with rich dark chocolate, just enough butter, little almond meal and Monk fruit, this cupcakes will change the way you look at dessert: less guilt, more pleasure!

Ingredients

• 230 dark chocolate (70-90%), chopped

• 100 g butter

• 3 eggs

• 70 g Monk fruit

• 1 banana, mashed (about 120 g)

• 50 g almond flour

• 1 pinch Salt

• 1 tsp Vanilla extract

• 100 g Pecan nuts, chopped (optional)

Method

1. Preheat oven to 170 C fan. Grease and flour a 12-cup muffin tin;

2. Melt 200 g chocolate and all the butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined. Remove from heat, and set aside;

3. In the bowl of a stand mixer, beat the eggs, sugar or Monk fruit, vanilla and salt on high speed until the batter is thick and creamy. This will take approximately 3-5 minutes;

4. Reduce the speed to low, and mix in the mashed banana along with the melted chocolate until well-combined;

5. Stir in almond flour just until combined. Then add in the remaining chopped chocolate and pecans. Fold in to combine;

6. Divide batter among muffin cups. Bake 22/25 minutes. The brownies’ top should be shiny and cracked. Bake toward the lower end of the baking time if you want fudgier middles;

7. Let cool in muffin tin for 10 minutes, then transfer to a wire rack to finish cooling.