MACADAMIA NUT BROWNIES

MAKES 12

• 30g cocoa powder

• 80g macadamia nut meal

• 1 tbsp psyllium-husk powder

• ½ tsp baking powder

• pinch of salt

• 60g macadamia nuts, chopped

• 120g xylitol

• 130g butter, at room temperature, cubed

• 150g 85% dark chocolate, broken into chunks

• 3 jumbo eggs, beaten

TO SERVE

• 1 tbsp cocoa powder,

for dusting

• raspberries, to garnish

1. Preheat the oven to 160˚C. Grease and line a 16x16cm square baking tin.

2. Sift the cocoa powder, macadamia nut meal, psyllium-husk powder, baking powder and salt into a bowl. Stir the chopped nuts and xylitol through the dry ingredients.

3. Place the butter and chocolate in a heat-proof bowl. Place the bowl over a pot of simmering water and let the ingredients melt. Remove the bowl from the heat and let it cool slightly, then whisk in the eggs. Stir the dry ingredients through the chocolate mixture to form a batter.

4. Pour the batter into the baking tin and bake the brownie mixture for 35–40 minutes or until it has firmed on the sides. Let it cool completely, then slice it into squares.

5. To serve: Dust the brownies with cocoa powder and garnish them with raspberries before serving.