Paleo brownies with macadamia nuts

Ingredients for 1 servings:

• 115 g dark chocolate, min. 85% cocoa content
• 100 g butter, melted; from exclusively grass-fed pasture-raised cows
• 150 g macadamia nuts, raw and untreated
• 4 eggs
• 3 tbsp, heaped cocoa powder, slightly defatted
• 3 tbsp, heaped coconut flour
• 2 tbsp blossom honey (for low carb, the same amount of Stevia or Xucker)
• 2 tsp cream of tartar baking powder
• 1 vanilla pod(s)
• 1 pinch of sea salt

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

sugar and gluten free

Preheat the oven to 180 degrees fan-assisted oven. Cut a slit in the middle of the vanilla pod and scrape out the seeds with the back of a knife. Chop the macadamia nuts into small pieces. Place the chocolate in a bowl and melt it in a double boiler. Place a pot of water on the stove and bring to a boil. Place the bowl with the chocolate on top of the pot and let the steam melt the chocolate, stirring frequently. Place the melted dark chocolate, melted butter, honey, vanilla seeds, and eggs in the bowl of a food processor and beat on low speed until creamy. For a low-carb recipe, simply swap the honey in this recipe for stevia or Xucker and sweeten to taste. Mix the low-fat cocoa powder, cream of tartar baking powder, coconut flour, and a pinch of sea salt together, then stir into the chocolate-butter mixture to form a dark, light batter. Finally, add the chopped macadamia nuts to the batter and stir briefly. Now spread the dough on a baking sheet lined with baking paper and smooth it out with a spatula. Bake the dough in the oven at 180 degrees Celsius for 10 minutes, then reduce the temperature to 150 degrees Celsius and bake for another 20 minutes.