These port-glazed brownie squares are almost like small pieces of chocolate confectionery, rich, really chocolaty, and with a hint of port giving that little extra. Try them after dinner with an espresso, or serve them at a party with a glass of port.
Time: 1 hour
7 oz. (200g) sugar free dark chocolate, stevia or tagatose sweetened
3,5 oz. (100g) butter
1 + ¼ cup dry port
2 linseed eggs
2 +3 tablespoons tagatose
3 tablespoons sugar free cocoa powder
2 tablespoons almond flour
1 teaspoon baking powder
1 pinch of salt
Preheat the oven to 340ºF (170° C).
Place the butter and chocolate in a small pot and slowly warm up until the chocolate and butter is melted. Stir in ¼ cup port.
Wisk the eggs and tagatose until pale and fluffy.
Pour in the chocolate and whisk together until well combined, then mix in the dry ingredients.
Pour into a buttered or parchment paper covered 8 x 8 inch (20 x 20 cm) baking pan and bake for 20 minutes. Let the cake cool completely in the fridge.
1 cup dry port
3 tablespoons tagatose
Reduce to a third over medium-low heat, until thickened and syrupy.
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