Finally, Brownies for Everyone!
No-added sugar (excluding the dark chocolate chips)
Super-Delicious Taste & Texture
And they're super easy to make!
Honestly, the first time I made them, I didn't tell anybody that these were gluten- and dairy-free. They were shocked when I told them! And then that I'd made them with a sugar substitute called Sukrin Gold?!
170g Unsalted Butter, melted
290g Sukrin Gold **
1 tsp vanilla extract
3 large eggs
40g cocoa powder
70g gluten free plain flour
75g dark chocolate chips (or milk chocolate if you're not dairy-free)
** I actually throw around two-thirds of this into a blender first to make a finer grain more like caster sugar
Preheat the oven to 180 C (160 C for fan oven). Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides overhang.
In a large mixing bowl, add melted butter and the 290g Sukrin Gold, and gently whisk together. Then add the vanilla extract and stir.
Add the eggs, one at a time, stirring in-between, then sift in the cocoa powder and flour. Stir until just combined. Now add the chocolate chips.
Pour the brownie batter in the prepared tin and place in the oven. Bake brownies for approximately 30-35 minutes or until they no longer wobble in the middle.
Once they look ready, leave in the tin and sit on a wire rack to all air to the base of the tin. These brownies are quite fragile so don't rush in to cut them and eat them.