With only one tablespoon of added sweetener, these fudgy, low sugar brownies are a delicious treat for those on special diets!
These brownies are nothing short of amazing.
The first time I made them, I took a bite and subsequently did a little jig around the kitchen.
I'm so pleased with how they taste, particularly because they have NO oil or butter and only one tablespoon of added sweetener.
The secret lies in the texture!
Why I love these brownies
As I am pretty permanently on a low sugar diet, I needed a low sugar brownie to accompany me!
This recipe exceeded my expectations, as the flavor and texture are spot on for a healthier brownie.
With low-to-no sugar baking, texture is very important.
If the texture is similar to a higher sugar recipe, you're almost tricked into thinking you're eating something more sweet and decadent.
(Seen above with my Peanut Butter 'Frosting')
How to make low sugar brownies
Below, you can see the before and after of the batter. The left photo is the batter following the first stir, and the middle photo is after the second stir, which deflates the batter. This is an important step for texture.
Yes, the best one is Bob's Red Mill 1-to-1, as it formulated to be an equivalent substitute to wheat flour.
I love molasses and find it pairs quite well with chocolate. If you're not a fan, feel free to use maple syrup or honey in its place.
There's not a great substitute, as it adds natural sweetness and helps hold the brownie together in the absence of eggs.
Yes, but the brownies won't be as sweet. You can add a dry sweetener like coconut sugar in its place if you like. Here is a stevia conversion chart for your reference.
Tips and tricks
IMPORTANT! You must stir the batter a second time AFTER it puffs up. This will effectively deflate the action of the baking agents, thus helping the brownies bake, but NOT turn into a cake. See the recipe box below for complete details.
To sweeten this recipe up a bit more, add some sweetened dark chocolate to the top. That way, you get a hint of sweetness in combination with the soft, fudgy texture, and you're in near sugar-free heaven!
Other brownie recipes you might like
The hubs and kids all give these a big thumbs up, and though they may not be for everyone, I hope some of you give them a shot!
Low Sugar Brownies
- ¾ cup whole grain spelt flour
- 5 Tablespoons cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup applesauce
- 1 Tablespoon molasses (or maple syrup)
- 1 Tablespoon vanilla
- 5 Tablespoon milk of your choice
- 15-20 drops liquid stevia
- Preheat the oven to 350 degrees.
- Mix the dry ingredients (flour, cocoa, baking powder, baking soda, salt) in a large bowl.
- Mix the wet ingredients in a small bowl (applesauce, molasses or maple, milk, vanilla, stevia).
- Add the wet mix into the dry ingredients, and stir until well combined.
- Let the batter puff up for a minute, then stir it again to deflate it.
- Add the batter to a well-oiled 8 x 8 inch baking dish.
- Top it with chopped dark chocolate, chocolate chips, or chopped unsweetened chocolate, if you're trying to stay really low sugar.
- Bake 15-20 minutes or until a toothpick comes out clean. Watch them closely so they don't overbake and dry out.
- Cool, cut, and enjoy!
I like to use my Homemade Coconut Milk in this recipe.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Shared with: Full Plate Thursday