These Low Carb Chocolate Brownies are packed with so much goodness, that no one will ever know they are low carb and healthy! A double-choc hit with under 5g carbs per serve! 👍
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- Prep 15 MINS
- Cook 30 MINS
- Yields 18 squares
Ingredients
1 packet of Low Carb Chocolate Cupcake Mix
1 block (100g) dark chocolate chopped (we use Lindt 90%) or you could use PBCo. Sugar-Free Choc-Chips
2 tablespoons (30g) of cocoa powder
1 heaped cup (100g) walnuts halves, chopped.
2 medium (250g) grated zucchini (no need to squeeze water out)
1 cup (250ml) milk of choice (we used unsweetened almond milk)
3 eggs
¼ cup (50ml) coconut oil (for extra fudginess)
optional
1 tablespoon of our Low Carb Icing Mix or sweetener of choice.
You can use any chocolate you like for this, or a mix of dark and white chocolate. This will change the macros for the recipe.
Directions
1Preheat the oven to 170 degrees and line a shallow slice tray (ours was about 18cm wide by 25 cm long) with baking paper.
2In one bowl mix together cupcake mix, chocolate, cocoa, and walnuts.
3In a second bowl mix together egg, coconut oil and zucchini and milk and oil.
4Gently combine wet & dry ingredients well. Pour the brownie mix into the tray and spread evenly.
5Bake at 170 degrees for 30 mins. When finished, let cool for 1hr at room temp (still in the tin)
6Refrigerate for 2 hrs (in the tin) before slicing as it makes it more if that fudgy brownie texture and also easy to slice, and is even better overnight.
storage
1This tray makes 18 brownie bars - perfect for low carb snacks throughout the week :) Keeps in the fridge for 5 days and frozen for up to 3 months.
