This is a rich, chocolatey brownie that has a fudgy interior and an irresistible crispy meringue crust.
The trick is to carefully add the eggs and intensively beat the mixture — have patience!
1 slice of brownie
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Preheat the oven to 180°C and line a baking tray, approx. 15X25cm.
Set a bowl over, but not touching, a pan of simmering water. Add the chocolate, broken into pieces and allow to melt, stirring occasionally. Remove from the heat, and set aside.
Meanwhile, in a food processor or mixer, beat the butter and sweetener until light and fluffy.
With the mixer still running, gradually add the eggs, one by one, beating well between each addition to ensure it's thoroughly incorporated. If you add the eggs too quickly, the mixture will split. Leave mixing on a high speed for five minutes until the batter has a silky sheen, and has increased in volume — this gives the brownies the crunchy, meringue exterior.
Mix in the cream cheese and melted chocolate until fully incorporated
Lastly add the cocoa powder, ground almonds, collagen and a good pinch of salt. Mix well and pour into the lined tin.
Bake in the oven for 15 minutes until the mixture feels firm to the touch. The centre will be a bit gooey when you test with a skewer — this is a good thing and will give you a fudgy brownie!
Allow to cool, and slice into 12 squares.
Serve as it is, or with a dollop of whipped cream or natural yoghurt.