21 March, 2019
Best Fudgy Chocolate Brownies (sugar free)
These chocolate brownies are just the best! Very easy to make and if you have children and want to surprise mum on Mother’s day or a birthday- they are treat to go for as even children can make them.
As usual my treats are made with slightly healthier approach, therefore this recipe is no different. I am using wholemeal spelt flour to give brownies deeper flavour and swapping ordinary cane sugar with coconut sugar and beautiful date syrup to give them rich caramel flavour.
Quality chocolate and cocoa is essential to create this beautiful tasting treat, therefore I opted for quality cocoa products from Food Thoughts as flavour never disappoints.
When creating these brownies you can add nuts, dried fruit, white chocolate or marshmallows to to pimp them up a bit. But to be honest, for me personally simply plain deep chocolate fudgy brownie is the best J
INGREDIENTS
200g wholemeal spelt flour
65g Food thoughts cocoa powder
1/2 tsp salt
1 tsp baking powder
220g unsalted butter
300g dark chocolate (~75% cocoa solids) I used Food Thoughts half 100% and half 70% chocolate melts
350g Coconut Merchant coconut sugar
70g Meridian date syrup
4 large free range eggs
1 tsp vanilla extract
Preheat the oven to 180C (160C fan). Lightly grease, and line with parchment, a 9×13 inch brownie pan or 20x20cm square tin for thicker brownies.
Into a large bowl sieve together the flour, cocoa, salt and baking powder. The main reason for this is to remove any lumps of cocoa but there will also be a little bran from the spelt flour left at the end. This can either be added to the dry goods or omitted, depending on your preference (it’s still quite finely ground pieces so it doesn’t add much texture so I tend to leave it in, plus it adds flavour).
Place the chocolate and butter in a heatproof bowl, set over a pan of simmering water to melt, or in the microwave melting all in short burst whils mixing couple times. Remove and set aside for a few minutes.
Meanwhile place the eggs, sugar and syrup together vanilla into a bowl and using hand whisk whisk all together for a minute. While whisking pour in the cooled butter and chocolate mixture, whisking until fully combined.
Switch to a spatula and pour in the dry goods and mix together just until everything is combined (add all extras if doing so). Scrape the batter into the prepared brownie pan and spread into an even layer.
Bake in the preheated oven for 20-25 minutes. The finished brownies will be puffed up a little but still gooey inside. As the brownies cool the mixture will sink back a little, creating the perfect dense fudgy texture we all love.
Allow to cool at room temperature before transferring to the fridge for a couple hours to cool completely and set. Lift the brownies from the pan and use a sharp knife to cut into the desired size squares.
