A flaxseed chocolate brownie that may change your mind about flaxseed as these are moist, tasty and not overpowering with the flavour of flaxseed. The bonus is that flaxseed is just so good for you, you can happily enjoy a healthy brownie.
These flaxseed brownies are a great low carb brownie with a lovely chewy, moist texture. As with most brownies they are much better the next day when they develop a more fudge like texture. The cream in the recipe helps this too. However, if you wanted to omit the cream, I would recommend that you use coconut milk or cream instead.
I played around with the basic recipe and made 3 batches, one plain, one with raspberries and one with walnuts. All were as moreish as each other! Even the Chief Taster enjoyed these despite his aversion to flaxseed.
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Flaxseed Chocolate Brownie
- ½ cup (113g) Butter, unsalted
- ½ cup (113g) Erythritol or low carb sweetener
- ¾ cup (123g) Ground flaxseed
- ½ cup (50g) Almond flour
- 4 Eggs
- ½ cup (60g) Cream heavy/whipping
- ½ cup (50g) Cocoa powder unsweetened
- ¼ cup (25g) Chocolate chips High cocoa solids
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- ½ cup Water
- Preheat the oven to 180C/350F degrees
- Melt the butter and chocolate chips together either in a microwave or over a pan of simmering water.
- Add the erythritol and whisk well.
- Whisk in the eggs and vanilla extract.
- Add the remaining ingredients except for the water and whisk until combined well.
- Add the water gradually if needed.
- Spoon the mixture into a parchment paper lined square/brownie tin and bake for 35-40 minutes until firm.