Better-Than-The-Box Fudgy Sugar-Free Brownies
#SugarFreeSeptember: 30 days of sugar-free recipes
A super thick, chocolatey fudge brownie recipe - completely sugar-free! They're made using the whipped egg method, which pretty much means these brownies are guaranteed to have that crinkly top crust we've come to love in our brownies - so easy and better than the box!
Take a second and imagine this.
You’re sitting by the oven, reading a good book while waiting for your homemade brownies to cook, with the wonderful aroma of chocolate in the air, because you’re baking - wait for it…
…guilt free sugar free brownies!
YES… you don’t need to just imagine eating GUILT-FREE BROWNIES - you actually can!
Brownies are popular… really popular. I mean, have you ever met someone who doesn't love an ‘old fashioned slice’ of brownie? If you have, I want to meet them!
Sometimes we can also associate brownies with deprivation, because those of us trying to cut back on sugar, lose weight, or generally eat healthier often have to avoid them.
This is literally too sad - everyone deserves to enjoy what they love, but we also know that we don’t want to compromise our health for the sake of a sweet fudgy dessert, so we limit brownies to treat days and holidays.
But we don’t have to do that anymore.
Sugar-free better than the box brownies.
My recipe for today is for completely guilt free, healthy, chocolaty, fudgey sugar free brownies, perfect for a delicious sweet mood booster.
I’m sharing my healthy brownies as a part of my Sugar-Free September Recipe Challenge, where I share sugar-free recipe versions of some of the best foods out there, while also eating no-sugar myself the whole month.
Even though I’m only sharing just know, I’ve been making these sugar-free brownies for a good long time. I created this recipe for my mum, who is a total brownie fan.
You see, I’m more of ice cream fan, but my mum just loves chocolate, and in particular, brownies!
Though, like me, she likes to avoid sugar as much as possible. There’s nothing better than a clean, vibrant body, right?!
The first time I made these brownies was on a Friday night. My mom and I had a really crazy work day, and spent half the day chasing around the kids (she's a mom of seven people, a real supermom).
After the kids went to bed that night, mom and I sat at our kitchen bar table attempting to unwind after all the craziness. We sat and chatted all about the day, and then mum told me how great it would be if we could bake up and eat a batch of brownies at this late hour.
Something came over me. I said, “lets do it - we’ve had a crazy day and I think it will be a nice little memory to have”. But we were on a no-sugar cleanse after a big holiday and we didn’t want to break it.
And so the sugar-free brownies were born.
I scribbled and rumaged through the cupboards and fridge for ingredients that would work and I whipped something together the best sugar-free brownie recipe I could.
Out the oven they came, and wow! Because I used granulated sweetener, they still had that crinkly top and they were fudgier than anything we could have bought at the store,
This Sugar Free Brownies Recipe is now fantastically perfected! Ooey gooey chocolaty, moist, with a rich scrumptious pure chocolate flavor!!!
With all of that said, here’s your recipe!
Better-Than-The-Box Fudgy Sugar-Free Brownies
Isabelle McKenzie | Sept 13th 2019
- prep time: 15 mins
- cook time: 20 mins
- total time: 35 mins
1 cup butter, melted and cooled
1 cup unsweetened cocoa
2 cups granulated sugar substitute (like sweetleaf of lakanto)
1 cup all purpose flour
1/4 tsp salt
unsweetened chocolate chunks
HOW TO MAKE IT:
Heat oven to 350F. Line a 9 x 13 or 8 x 8 pan with parchment paper (depending on your desired thickness).
In a large mixing bowl, sift together flour, cocoa, and salt. Set aside.
In the bowl of a large stand mixer, add eggs and sugar. Using the paddle attachments, beat on medium high speed for 5-7 minutes, until thick, doubled in size, and pale.
Reduce the mixer speed to low and very slowly drizzle in melted butter (being careful not to over-mix)
Once combined, gently pour the egg mixture into the sifted dry ingredients. Gently fold the flour mixture into the egg mix, being careful not the deflate the whipped eggs. Fold in chocolate, if using.
Pour the batter into prepared pan, and bake 20 - 30 minutes. How long you bake them will depend on your desired texture and ‘fudginess’, and the pan you used.
Remove from oven and allow to cool 30 minutes before slicing.
- Serving: 1 brownie
- Fat: 8.9g
- Calories: 168
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