Ingredients:
180ml nut butter (I used Macadamia Nut Butter, but Almond or any other nut would also do - including coconut butter)
20g butter
125ml xylitol
3ml vanilla extract
2ml bicarbonate of soda
3ml sea salt
1 extra large egg
75ml cocoa powder
Preheat the oven to 180'C
In a bowl, mix together the nut butter and the butter until they are smooth. You can soften the butter a little first to make it easier to mix. I used a electric hand beater.
Add the egg and the vanilla essence and beat it again, just until combined.
Add the xylitol, cocoa powder, bicarbonate of soda and salt and beat it again, just until combined. Do not overbeat the mixture.
Spread in to a prepared oven proof dish. I gave mine a light spray with a non-stick baking spray. I used a dish which is 20cm X 25cm, but you can use a slightly larger or smaller one depending on how thick you want them to be.
Bake for 20 to 25 minutes, until the edges turn a bit brown and a skewer comes out clean.
Allow the brownies to cool completely in the pan and then slice them into small squares. They are quite rich, so I wouldn't make them much larger than 2cm squares.
Store them covered in the refrigerator. They will last about a week (if you can wait that long!)
