GRAIN FREE, GLUTEN FREE AND REFINED SUGAR FREE CHOCOLATE & RASPBERRY CHEESECAKE BROWNIES WITH ADDED COLLAGEN
These brownies really do taste as good as they look! No fancy equipment needed, minimal skill required and maximum reward with every bite - what's not to love?! These brownies are free from refined sugars, grains and gluten - in their place we've added a healthful scoop of Collagen Peptides for some extra protein!
Which are the Best Eggs to Use?
We always recommend using free range eggs, which are the gold standard for ethics and quality. Our favourite supplier of free range eggs is St Ewe's Farm, but wherever you are there's bound to be a free range farm near you. If buying your eggs at the supermarket, simply be sure to look out for the 'free range' stamp which will be proudly displayed on the box!
Can I Make Brownies Without Sugar?
Most brownie recipes call for added sugar and/or milk chocolate which contains added sugars. To make our brownies free from refined sugar but maintain their sweetness, we have utilised the real food sweetness of honey and vanilla pods. This works really well and means you don't have to rely on artificial sweeteners. You can learn more about the trouble with sugar and sweeteners in our article below. You can also make this recipe with inulin if you follow a Keto lifestyle.
Why Should I Add Collagen Peptides?
How Do I Know My Brownies Are Cooked?
The recipe and video walkthrough for these brownies should help to guide you toward the perfect brownie which is cooked through, gooey in the middle but not dry. However, variables like the temperature of your oven, size of your eggs and size of your baking dish could mean your brownies need a little less or more time.
One way to be sure your brownies are perfectly cooked is to wiggle the baking tray once they've had their minimum time in the oven - if the mixture is sturdy it's time to take them out, but if the middle is wobbly then leave them in the oven for another 5 minutes.
What You Need (Ingredients):
- 110g sugar-free baking chocolate, chopped
- 170g grass fed butter
- 1 tablespoon raw honey
- 4 large free range eggs
- 110g almond flour
- ½ vanilla pod
- Pinch Himalayan rock salt
Cream Cheese Filling:
- 280g cream cheese, softened
- 1 teaspoon raw honey
- 4 tablespoons Hunter & Gather Bovine Collagen Peptides
- 1 large free range egg
- ½ vanilla pod
- 1 tablespoon lemon juice
- 170g fresh raspberries
What You Do (Method):
- Preheat the oven to 175C (350F)
- Line a 20 x 30cm baking dish with parchment paper, so that the sides come up over the dish and can be used to lift the brownies out when they are done
- Add an inch of water to a small saucepan and begin to simmer, place an empty glass bowl on top of the saucepan (be sure the water doesn't touch the bowl) and add the chocolate and butter, whisking so that they melt together over the heat, then add the honey and whisk again
- In a large bowl whisk 4 eggs with the almond flour, seeds from half the vanilla pod and salt
- When thoroughly combined, add the melted chocolate mixture to the egg mixture and whisk again until both are combined
- Next, begin the cream cheese filling: in a separate bowl add the cream cheese and honey and use a hand blender to blend until creamy and smooth
- Add in the remaining vanilla seeds and lemon juice, whisk until combined and then add the collagen peptides and whisk once more, before gently folding in the fresh raspberries
- Pour all of the chocolate mixture into the prepared baking tray, then dollop large spoonfuls of the cheesecake mixture over the brownie batter and swirl it in by dragging the tip of a knife through the batter in figures of 8
- Bake for 35 to 40 minutes until set, allow to cool completely before serving for a crispy coating