Sweet tooth

Ultimate Chocolate Brownie Get your fix with these low-sugar treats

MAKES 12 PREPARATION 30 MINUTES (PLUS COOLING)

1½ cups butter 180g dark chocolate (85% or

higher), broken into 2cm pieces 6 eggs, beaten together 1½ teaspoons vanilla extract

(or seeds from vanilla pods) ¼ cup ground chia seeds 3 tablespoon Natvia (or

equivalent sweetener) 1½ cups cocoa 1 tablespoon baking powder 2 tablespoons chopped hazelnuts

(optional) 1 tablespoon water mascarpone or whipped cream,

seasonal fresh berries to serve

1. Preheat oven to 160°C fan bake (180°C regular). Line a 25cm x 25cm baking tin generously with non-stick baking paper so that some of it comes up past the edges of the tin.

2. Melt butter in a pot over a low heat. Add chocolate and gently

heat, stirring, until melted and well mixed. Alternatively, place butter and chocolate in a microwave-safe bowl and melt in 20-second bursts on high, stirring between each burst.

3. Pour the chocolate mixture into a food processor bowl. Add eggs and vanilla, then blend briefly until mixed. Add all remaining ingredients except the water and blend until everything is well mixed.

4. Add water and briefly blend again – this step helps to bring the mixture together nicely. Pour mixture into tin and gently place a piece of baking paper on top to keep it from becoming too dry.

5. Bake for 15-20 minutes. Resist the temptation to bake the brownie for too long as it becomes more cake-like and less fudgy the longer you bake it. It should just about be set in the middle and not firm. Allow to cool completely in the tin before lifting it out, using the paper, then cut into portions.