Sugar-Free Dark Chocolate Brownie
Indulge your chocolate cravings guilt-free with these decadent Sugar-Free Dark Chocolate Brownies. Rich, fudgy, and naturally gluten-free, these brownies are crafted using unsweetened dark chocolate, almond flour, and a sugar substitute like erythritol, making them perfect for low-carb and keto-friendly lifestyles. The combination of melted chocolate and cocoa powder ensures an intense chocolate flavor, while the use of almond flour and a touch of salt provides a tender, nuanced texture. Ready in just 40 minutes, these wholesome brownies are not only easy to prepare but also irresistibly satisfying. Whether you’re serving them as a dessert or a mid-afternoon treat, these sugar-free brownies are sure to become a guilt-free favorite!
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Ingredients
- 150 g Unsweetened dark chocolate
- 120 g Unsalted butter
- 120 g Erythritol or granulated sugar substitute
- 3 units Large eggs
- 1 tsp Vanilla extract
- 60 g Almond flour
- 30 g Cocoa powder
- 0.5 tsp Salt
- 0.5 tsp Baking powder
Directions
Step 1
Preheat your oven to 350°F (175°C) and line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2
In a heatproof bowl, combine the unsweetened dark chocolate and unsalted butter. Heat the mixture over a pot of simmering water (double boiler method), stirring occasionally until melted and smooth. Remove from heat.
Step 3
Stir the erythritol or preferred sugar substitute into the melted chocolate and butter mixture until well combined.
Step 4
Allow the mixture to cool slightly, then add the eggs one at a time, whisking well after each addition to fully incorporate before adding the next egg.
Step 5
Mix in the vanilla extract.
Step 6
In another bowl, whisk together the almond flour, cocoa powder, salt, and baking powder.
Step 7
Gently fold the dry ingredients into the wet ingredients using a rubber spatula, ensuring there are no streaks of flour or lumps.
Step 8
Pour the brownie batter into the prepared pan, smoothing the top with the spatula.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
Step 10
Remove the brownies from the oven and let them cool in the pan on a wire rack for at least 10 minutes. Use the parchment overhang to lift them out of the pan.
Step 11
Cut the cooled brownies into 12 squares and serve. Store leftovers in an airtight container at room temperature for up to three days.
Nutrition Facts
| Serving size | (639.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2427.8 |
| Total Fat 232.3g | 0% |
| Saturated Fat 117.3g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 823.7mg | 0% |
| Sodium 1638.3mg | 0% |
| Total Carbohydrate 224.5g | 0% |
| Dietary Fiber 33.6g | 0% |
| Total Sugars 3.2g | |
| Protein 48.3g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 384.4mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 1769.1mg | 0% |
Source of Calories