Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 175°C. Grease a 20 cm square tin or a 23 cm round tin, at least 5 cm deep. Mix the melted butter, sugar, salt, vanilla, cocoa, plus eggs in a mid-sized bowl. Mix in the almond flour plus baking powder. Scoop the batter in the ready pan, spreading it to the edges. Cook the brownies for 33 to 38 minutes, till the top is set; plus a cake tester or toothpick inserted in the middle comes out clean or nearly so, using perhaps a few wet crumbs, or one tiny touch of chocolate at this tip of the tester. Take the brownies out of the oven and cool them for around 15 minutes before cutting. Cover them tightly with plastic once the brownies are cool. Keep at room temperature for a number of days; freeze for longer storage.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Free sugars
21.7 g per serving
43.4 % of the 50 g daily maximum · 86.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 191 kcal |
| Protein | 3.9 g |
| Carbohydrate | 26.1 g |
| of which sugars | 22.2 g |
| of which free sugars | 21.7 g |
| Fat | 9.5 g |
| of which saturates | 3.2 g |
| Fibre | 2.6 g |
| Salt | 0.29 g |
Protein per 100 kcal
2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
