Pre-heat the oven to 180C/355F.

Line an 8×8-inch baking tray with baking parchment.

Whisk together the eggs, honey and almond milk in a bowl. Add the ground almonds, cocoa powder and salt. Mix well until everything is well blended.

Transfer the batter to the baking tray and bake for 20 minutes, or until an inserted knife comes out only slightly dirty (the mixture will not be such that an inserted knife comes out clean).

Allow the mixture to cool completely before spreading the ganache on top.

For the ganache, blend together the ingredients until silky smooth. Spread onto the cooled brownie mixture. Place in the fridge for half an hour or until the ganache sets before cutting the mixture into brownie shapes. For best results once cut, store them in the refrigerator. They will keep for 3 to 4 days.

Andy’s Sugar Safe® Tips

There is quite a lot of fructose in this recipe (in the form of honey), so keep in mind your total daily fructose limit and eat as an occasional treat. The high protein and fat content of the brownies will prevent blood sugar fluctuations.