Who says you can’t enjoy brownies while cutting back on sugar?
These sugar-free chocolate brownies are rich, fudgy, and just as satisfying as their sugary counterparts.
Using a blend of unsweetened cocoa, sugar alternatives, and sugar-free chocolate chips, these brownies deliver indulgence without the sugar rush.
Whether you’re managing your sugar intake or simply looking for a healthier dessert option, this recipe will hit the sweet spot.
Sugar-Free Chocolate Brownies
Indulge in rich, fudgy chocolate brownies without the guilt—completely sugar-free!
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¾ cup unsweetened cocoa powder
- 1 ½ cups Splenda (or another granular sugar alternative)
- 17 tablespoons butter (melted, one cup plus one tablespoon before melting)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sugar-free chocolate chips
Instructions
1. Preheat the Oven
Start by preheating your oven to 325°F (163°C). Prepare a 9×9 inch square pan by lining it with parchment paper. Make sure the parchment extends beyond the edges of the pan, as this will help you easily lift the brownies out later. Lightly grease the parchment to ensure the brownies don’t stick. This extra step is important to prevent any potential mess when removing the brownies after baking.
2. Combine Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour and baking powder. This will evenly distribute the baking powder for an even rise. Next, add the unsweetened cocoa powder, whisking gently to incorporate it with the flour. Be careful to sift or break up any lumps in the cocoa, as they can cause uneven mixing and create dry spots in your brownies. Set this mixture aside.
3. Cream Butter and Sugar Substitute
In a large mixing bowl, combine the melted butter with your chosen sugar substitute (such as Splenda). Stir together until smooth and well-blended. The texture should be creamy and uniform—this ensures the sweetener is evenly distributed throughout the batter. It’s important to use a sugar substitute that’s designed for baking to avoid any texture issues.
4. Mix Dry Ingredients with Wet
Slowly add half of the dry ingredients (flour, baking powder, and cocoa mixture) into the butter and sweetener mixture. Stir gently with a spatula or wooden spoon to combine. Once it begins to incorporate, add the remaining dry ingredients. Continue to stir gently but thoroughly, making sure not to overmix. Overmixing can lead to dense, tough brownies instead of a soft, fudgy texture. Stop mixing as soon as the dry ingredients are fully combined.
5. Add Eggs and Vanilla
Crack in the eggs, one at a time, stirring each one into the batter before adding the next. The batter will become smoother and glossier as you go. Then, add the vanilla extract and stir until everything is well-blended. Make sure not to rush this step—eggs provide structure and help the brownies set properly.
6. Fold in Chocolate Chips
Using a rubber spatula, gently fold in the sugar-free chocolate chips. Be sure to spread them evenly throughout the batter so every bite gets a good mix of chocolate. If you prefer extra chocolate flavor, feel free to add more chips, but don’t go overboard, as too many chips can affect the baking time.
7. Spread Batter into the Pan
Pour the brownie batter into the prepared pan. Since the batter is quite thick, use your spatula to spread it evenly across the pan, making sure it’s distributed into the corners. Press the top gently to smooth it out for an even surface. This will help the brownies bake uniformly.
8. Bake and Check for Doneness
Place the pan in the oven and bake for 20-25 minutes. Baking time can vary depending on your oven, so it’s important to keep an eye on the brownies. Because of the chocolate chips, the toothpick method (inserting a toothpick to see if it comes out clean) may not give you an accurate reading. Instead, look for firm edges and a center that is set but still soft. If you overbake, the brownies may turn out dry, so it’s better to underbake slightly as they will firm up as they cool.
9. Cool and Cut
Once done, remove the brownies from the oven and allow them to cool in the pan for at least 10 minutes. This allows the brownies to set fully and makes them easier to handle. Use the parchment paper overhang to lift the brownies out of the pan. Place them on a cutting board and allow them to cool completely before slicing into squares. Cooling is crucial for getting neat cuts and the right texture. Enjoy!
FAQs
1. Can I use a different sugar substitute?
Yes, you can use any granular sugar substitute that is a 1:1 replacement for regular sugar. Popular options include Stevia or Monk Fruit sweetener. Make sure to follow the package instructions for proper measurement conversions.
2. What type of cocoa powder should I use?
Unsweetened cocoa powder is essential for this recipe to keep it sugar-free. You can use either natural or Dutch-processed cocoa powder, but the taste may vary slightly. Dutch-processed cocoa will give a smoother, less acidic taste.
3. How do I store these brownies?
Store your brownies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can store them in the refrigerator for up to a week.
4. Can I freeze these brownies?
Yes, these brownies freeze well. Wrap them individually in plastic wrap and place them in a freezer-safe container. They’ll last up to 3 months. When ready to eat, thaw at room temperature.
5. Why did my brownies turn out dry?
Overmixing the batter or overbaking the brownies can result in a dry texture. Be careful to mix just until ingredients are combined, and remove the brownies from the oven as soon as the center looks set.
