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Sugar-free brownies
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So, sweet tooths of the world, would you like to learn the recipe for incredibly delicious brownies without sugar, but with a surprise? Imagine: no sugar, but a real, rich taste — you just didn't know it! This dessert will become your new favourite!
Brownies are not just chocolate squares of joy, they are a real luxury on your table. And we will show you how to make them without traditional sugar, but with great pleasure!
Variations
Do you like to experiment? Try adding a handful of chopped nuts or a handful of dried berries to the basic recipe for a new experience. Brownies can also be made with the addition of spices such as cinnamon or cardamom to add a special flavour.
Secrets of tenderness and taste
To make brownies tender and melt-in-the-mouth, use high-quality dark chocolate without added sugar. Add a little vanilla and coffee to enhance the chocolate flavour — you won't be disappointed!
Tips on ingredients
Instead of sugar, use stevia or another sweetener you like. But don't overdo it — the sweetness should be subtle so as not to overshadow the main flavour of the chocolate.
Small culinary nuances
The key point is not to overcook the brownies in the oven. They should remain slightly moist inside to have their characteristic texture. Check readiness with a toothpick: it should come out with a few crumbs.
Ingredients for the recipe
Ingredients
Trapa Sugar-Free Dark Chocolate 80% 80g
200 g
Bilo Extra Sweet Cream Butter 82% 400g
100 g
Green Leaf Sweet Stevia 1:1 250g
20–30 g or to taste
Kvochka Homemade Chicken Eggs C0 10pcs
3 pcs
Sto PudIv Almond Flour 200g
50 g
Mriia Cocoa Powder 22% 60g
30 g
Carmencita Vanilla Extract 150ml
1 tsp
Kava zi Lvova Espresso Ground Coffee 75g
1-2 tsp
Pripravka Himalayan Pink Salt 200g
pinch
Preparation steps
01
Melting chocolate and butter Melt the chocolate and butter in a double boiler or in short bursts in the microwave, stirring until smooth and shiny. ⏱ 7 min Guideline: a smooth, runny chocolate mixture without lumps.
02
Whisking eggs with stevia In a bowl, whisk the eggs with stevia until light and fluffy. ⏱ 5 min Guideline: the mixture should have increased slightly in volume and become lighter in colour.
03
Combining the liquid ingredients Pour the warm (not hot) chocolate and butter mixture into the egg mixture, add 30 ml the espresso, vanilla and a pinch of salt. Gently stir with a whisk or spatula. ⏱ 3 min Guideline: smooth, shiny mixture.
04
Adding the dry ingredients Add the almond flour and cocoa powder, gently stir until smooth, without overmixing the dough. ⏱ 2 min Guideline: the dough should be thick, without any dry lumps.
05
Baking Pour the dough into a 20×20 cm baking tin lined with parchment paper. Bake at 170–180°C for 25–30 minutes. ⏱ 30 min Guideline: the edges are set, the centre is slightly moist; a toothpick comes out with moist crumbs.
06
Cooling and cutting Allow the brownies to cool completely in the pan, then chill in the refrigerator for 20–30 minutes for the perfect texture when cutting. ⏱ 10–15 minutes active + cooling as desired Guide: the brownies hold their shape and are easy to cut.
07
Tip If the stevia is bitter, add a few drops of erythritol or a little coconut milk to balance the flavour. Serve with Greek yoghurt or berries for a top combo.
Where to order ingredients
Select the required ingredients in one of the stores
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