Sugar-Free Brownies: Recipe + 7 Step-by-Step Photos

Brownies are one of the best desserts because they're incredibly chocolatey and quite easy to make. Today, we'll make healthy brownies without added sugar. Despite the lack of sugar, these brownies are incredibly delicious and aromatic, tender and airy, and, to top it all off, healthier.

Nutritional value per serving

316 kcal

Proteins: 6.1 g
Fats: 20.4 g
Carbohydrates: 27 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour
Time in the kitchen: 40 min
Complexity:

A simple recipe.
Number of servings: 8

Chocolate brownie, Made without sugar, it contains fewer carbohydrates. The recipe also contains no dairy or flour, which is especially important for lactose-intolerant and gluten-free people. This baked good is perfect for small children and those following healthy eating principles.

Recipe with step-by-step photos

Ingredients

Servings

Egg C1

2 pcs
Banana

2 pcs
Cocoa

4 tbsp
Baking powder

1 tsp
Low-carb, sugar-free chocolate

50 G

Preparation

Step 1

Since the cake batter cooks very quickly, preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit) immediately. Meanwhile, peel the bananas. For more flavor and sweetness in the cakes, choose ripe bananas.

Step 2

Break the bananas into pieces and place them in a blender. Add the eggs, cocoa, and baking powder. If you want a sweeter baked good, add a little sweetener.

Step 3

Blend all ingredients until smooth. Make sure there are no banana chunks left.

Step 4

Pour the batter into any baking pan lined with parchment paper. This recipe uses a 16 cm diameter ring. For classic-shaped cakes, use a square or rectangular baking pan.

Step 5

Bake at 170 degrees Celsius (350 degrees Fahrenheit) for 40-45 minutes. Check for doneness with a toothpick. For a very soft and moist brownie, finish baking when the toothpick comes out with just a few crumbs.

Step 6

While the cake is still hot, spread the chocolate on top. When the chocolate has softened, spread it evenly over the cake.

Step 7

Let the brownies cool completely and remove them from the pan. This will ensure the brownies are moister, will come away from the sides better, and will be less likely to crumble when sliced.

Adviсe

To make it easier to remove the finished cake from the pan, line the pan with baking paper so that it hangs over the sides.
To make the brownie more cake-like, don't add the chocolate to the batter; instead, spread it on top of the still-warm cake and let it melt.
Use only fresh ingredients when preparing the dish. This is especially important for dry ingredients, as expired ones will likely negatively affect the final result.
Keep in mind that brownies turn out better when you mix the batter by hand rather than using a mixer. Over-mixing can ruin the consistency that gives the brownie its fudge-like texture.
Don't overcook the brownies. Bake them until the top is firm. Otherwise, they will turn out very dry.
To achieve the correct and denser texture, allow the cake to cool completely after baking.

Storage

I recommend storing these brownies in an airtight container. They can be refrigerated in the container for up to a week!

To extend the shelf life of your baked goods, place the cakes in a tightly sealed container and freeze for up to 3 months. Then defrost at room temperature or in the microwave for 15 seconds and enjoy.

However, I don't recommend freezing baked brownies. They may lose their flavor. To reduce prep time, freeze the baked batter and store it in the freezer until you're ready to use it.

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