Whether you’re throwing a Halloween party or enjoying a cosy night in, these brownies are the perfect Halloween treat. Expect indulgent flavour, gooey texture, but with no refined sugar…spooky right!?
- Keto, gluten free, plant based option
- Makes 16
- 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 chips
- Dark chocolate ganache:
- 90g dark chocolate (sugar free and dairy free)
- 3 tbsp almond milk
White chocolate ganache:
- 50g white chocolate (sugar free and dairy free)
- 1 tsp almond milk
- 1 tbsp powdered erythritol or sub for keto writing icing
- Preheat the oven to 180C or 160C (fan). Melt together the butter and dark chocolate in a small saucepan over a low heat.
- Meanwhile in a large mixing bowl, whisk the eggs and erythritol together for 90 seconds using an electric hand whisk until light and fluffy.
- 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 over work 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.
- 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 theoutside of the cookies to make them even. Repeat in this order until all cookies are flattened and round.
- After 5 minutes transfer them to a wire cooling rack and allow to cool fully before enjoying.
- Melt the dark ganache in a saucepan on a very low heat with the almond milk. Spoon approx 3⁄4-1 tsp onto the top of each cookie and smooth in a circular motion.
- Using a keto writing icing or keto white chocolate ganache make the spiderweb. To make the ganache from scratch, melt the white chocolate with almond milk and powdered erythritol in a saucepan and transfer to a plastic piping bottle or zip lock bag with a tiny hole cut out. Pipe ~4 circles across all decorated cookies, then use a toothpick to drag through from the centre to the edge every ~45 degrees to create a spider web effect.
- Allow to cool (pop them in the fridge for 10 minutes) and then enjoy! Store in an airtight container at room temperature or in the fridge for up to 3 days.