Sugar-Free Chocolate Hazelnut Brownies

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Ingredients

  • 300 gr. butter, melted
  • 70 gr. splenda
  • 10 gr. vanilla extract
  • 8 gr. salt
  • 80 gr. all-purpose flour
  • 270 gr. eggs
  • 135 gr. PreGel Cacao Togo (Cocoa Powder)
  • 135 gr. PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut)

Method

  1. Preheat an oven to 176 °C.
  2. Place the butter, Splenda, and PreGel Hazelnut Piemonte Traditional Paste into the bowl of a stand mixer fitted with the paddle attachment.
  3. Mix on low speed until combined.
  4. Sift the flour and PreGel Cacao Togo Cocoa Powder together.
  5. Add the eggs and vanilla to the butter mixture and mix well.
  6. Add the salt and the sifted dry ingredients and mix until combined.
  7. Spread into a 33×22 pan, and bake for 35 – 45′.
Source: http://www.pregelrecipes.com