Sugar-Free Chocolate Hazelnut Brownies
Rate this recipe!
Ingredients
Please note: For product availability and links, please choose your nearest location below.
Yield
2-inch browniesUnit of Measurement
- 300 g butter - melted
- 70 g splenda
- 10 g vanilla extract
- 8 g salt
- 80 g all-purpose flour
- 270 g eggs
- 135 g PreGel Five Star Chef Cacao Togo (Cocoa Powder) - 70148
- 135 g PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) - 51402
Method of Preparation
- Preheat an oven to 176°C/350°F.
- Place the butter, Splenda, and PreGel Hazelnut Piemonte Traditional Paste into the bowl of a stand mixer fitted with the paddle attachment.
- Mix on low speed until combined.
- Sift the flour and PreGel Cacao Togo Cocoa Powder together.
- Add the eggs and vanilla to the butter mixture and mix well.
- Add the salt and the sifted dry ingredients and mix until combined.
- Spread into a 13 x 9 – inch pan, and bake for 35-45 minutes.