I've been fine-tuning this brownie at home until it turned out like this. There's no flour: the base is almond butter. There's no table sugar either: it's sweetened with Monk Fruit, a fruit whose sweetness comes from mogrosides, natural compounds that aren't sugars.
Everything goes into one bowl, then 15–20 minutes in the oven.
Ingredients
Makes about 12 pieces
- 2 eggs
- 100 g almond butter
- 50 g butter, melted
- Half a low-fat Greek yogurt (about 60 g)
- 2 tablespoons unsweetened cocoa powder
- 2–3 teaspoons Monk Fruit Powder, or 1–1½ teaspoons Monk Fruit Pure Drops
- ½ teaspoon baking soda
Optional: chopped almonds and walnuts to taste, ½ teaspoon natural vanilla extract and a pinch of salt.
Method
- Preheat the oven to 150 °C.
- Melt the butter.
- Mix all the ingredients in a bowl until smooth. If you're using chopped almonds and walnuts, fold them in at the end.
- Pour the batter into a small rectangular tin, about 20 × 15 cm.
- Bake for 15 to 20 minutes.
Sweetness, to your taste
Monk Fruit is much sweeter than sugar. If it's your first time, start with the lowest amount and adjust in the next batch.
To adapt your own recipes, for every 100 g of sugar: 15 g of Powder, or 8 ml of Drops (one and a half teaspoons).
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Carolina, founder of Sava