Brownie Brookies

Keto brownie brookies recipe

These keto brookies have indulgent chocolate flavour, gooey texture, but with no refined sugar. What's not to love? 


  • 325g keto hana brownie mix
  • 95g melted plant based butter
  • 45g chopped dark 70% sugar free chocolate
  • 3 eggs
  • 1⁄8 cup / 25g erythritol
  • 1⁄4 cup / 40g sugar free chocolate chip


  1. Preheat the oven to 180C or 160C (fan). Melt together the butter and dark chocolate in a small saucepan over a low heat.

  2. Meanwhile in a large mixing bowl, whisk the eggs and erythritol together for 90 seconds using an electric hand whisk until light and fluffy.

  3. Pour in the melted butter and chocolate mixture followed by a box of keto hana brownie mix and return the electric whisk for just 30 seconds more (be careful not to overwork the batter). Gently fold through sugar free chocolate chips and use a medium batter scoop to evenly space out the brownie cookies on a tray lined with parchment paper. Tip: work in batches and divide across two trays so that they’re spaced out.

  4. Bake at 180C / 160C (fan) for 9 minutes in the centre of the oven; they're cooked when the tops are no longer shiny but they may still be wobbly inside (which will become fudgy later!). Use a flat flipper/spatula utensil to press down the second they're removed from the oven, and then use a larger cookie cutter or glass to circle around the outside of the cookies to make them even. Repeat in this order until all cookies are flattened and round.

  5. After 5 minutes transfer them to a wire cooling rack and allow to cool fully before enjoying.


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