Low Carb Double-Choc Brownies

Directions

1. Preheat a fan-forced oven to 170°C and line a shallow slice tray (ours was about 18cm by 25cm) with baking paper

   

2. In a microwave safe bowl, melt the choc chips & butter together for about 1 minute.

3. Empty the pack of chocolate cupcake mix into a large bowl, add the grated zucchini, eggs, walnuts. Then pour the butter and choc mix into the rest of the ingredients and combine well.

   

4. Empty the pack of chocolate cupcake mix into a large bowl, add the grated zucchini, eggs, walnuts. Then pour the butter and choc mix into the rest of the ingredients and combine well.

5. Pour the combined brownie batter gently into the baking tray and spread evenly.
   

6. Bake at 170 degrees for 20-25 minutes. The brownie should be slightly soft on top but set. When finished, let the brownie cool for 1 hour at room temp still in the tin.

7. Refrigerate for 2 hrs (in the tin) before slicing, this helps it get a more fudgy texture and makes it easier to slice, even better if left overnight.