Flourless Chocolate and Macadamia Brownies
200g butter, chopped
200g sugarless chocolate
1/3 cup cocoa powder
1 cup splenda
1 teaspoon vanilla essence/extract
3 eggs, lightly beaten
3/4 cup almond meal
macadamias, roughly chopped
Preheat oven to 160C. Grease and line an 18cm square cake pan with baking paper. Place the butter and chocolate in a saucepan. Stir continuously over low heat until melted and smooth. Pour into large bowl.
Add cocoa powder, splenda, and vanilla essence, whisk to combine. Add the eggs and mix well.
Stir in the almond meal and macadamias. Pour into prepared pan and bake for 40 to 45 minutes or until crumbs cling to a wooden skewer. Allow brownies to cool in the pan. Once cooled, cut into squares to serve.