- 185g unsalted butter
- 185g best dark chocolate
- 85g plain unrefined flour
- 40g cocoa powder
- 3 large free range egg
- 150g xylitol/stevia
- 1 tsp vanilla extract
- 300 g (10 oz) pecan nuts, chopped optional
- Grease and line the base of a baking tin with baking parchment
- Preheat the oven to 180C/350F gas mark 4
- Break the chocolate into a bowl
- Add the chunks of butter
- Melt the butter and chocolate over a saucepan of barely simmering water
- Stir occasionally
- Remove the bowl from the heat
- Allow the chocolate to cool slightly
- In a separate bowl sieve the flour, cocoa powder, baking powder and salt
- In a third bowl, beat the eggs and then add the xylitol and vanilla extract
- Stir the ingredients together until they are just combined
- Fold the melted chocolate into the beaten egg mixture using a spatula
- Then gently fold in the flour mixture and nuts, if using
- You shouldn't be able to see any flour once it's all mixed together
- Spoon the mixture into the tin
- Smooth the top with a palette knife
- Bake for 25 minutes
- Allow it to cool in the tin before cutting into squares