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Sugar Free Brownies

Sugar Free Brownies

These sugar free brownies prove that cutting traditional sugar from a brownie recipe does not require accepting a dry, chalky, or one-dimensional result. You follow this sugar free brownies recipe with Truvia or a comparable baking blend, pull the pan at fourteen minutes, and use the fridge cooling trick every time, and the brownies deliver the fudgy, intensely chocolatey square that no sugar brownies are supposed to be incapable of producing. The full batch takes under an hour from pantry to cutting board and requires nothing beyond a hand mixer and a shelf in your refrigerator.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 96
Ingredients Equipment Method

Ingredients
  

  • 1 egg
  • 1 egg yolk
  • 1/2 cup avocado oil
  • 1/2 cup Truvia
  • 1 teaspoon vanilla extract
  • 1/3 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/4 cup mini chocolate chips

Equipment

  • 8x8-inch metal baking pan
  • Electric hand mixer
  • Parchment paper with overhang on two sides
  • Thick trivet or silicone hot pad

Method
 

  1. Prep the pan and oven
    You preheat the oven to 350°F and line the 8x8-inch metal pan with parchment paper, leaving a two-inch overhang on two opposite sides. You place a thick trivet or silicone hot pad on a shelf in the refrigerator now so it reaches the ambient fridge temperature before the pan comes out of the oven.
  2. Beat the wet ingredients
    You add the whole egg, egg yolk, avocado oil, Truvia, and vanilla extract to a large mixing bowl and beat with an electric hand mixer on medium speed for one full minute. The mixture lightens slightly in color and thickens into a uniform, glossy liquid. This short beating step emulsifies the oil and eggs, which contributes to the fudgy, cohesive texture of the finished brownie.
  3. Add the dry ingredients
    You add the flour, cocoa powder, salt, and baking soda to the bowl and stir with a spatula until no dry streaks remain. You fold in the mini chocolate chips with three or four slow strokes. Overmixing develops gluten in the flour and produces tough, rubbery squares rather than tender, fudgy ones. You stop stirring the moment the batter looks uniform.
  4. Bake
    You pour the batter into the prepared pan and spread it into the corners with the spatula, smoothing the top flat. You slide the pan into the center rack and bake for fourteen to sixteen minutes. The top looks just set and the center appears slightly underdone when you pull the pan out. This is the correct moment to stop baking. A toothpick inserted into the center comes out with moist, fudgy crumbs rather than wet batter, which confirms the brownies are ready for the cooling step.
  5. The fridge cooling trick
    You transfer the hot pan immediately from the oven to the trivet in the refrigerator and close the door. The cold air stops the residual baking process that would continue if the pan sat on the counter and cooks the center past the fudgy stage. You leave the pan in the fridge for fifteen minutes exactly. Skipping this step and letting the pan cool on the counter produces a drier, more cakey center from the carryover heat.
  6. Cool and cut
    You remove the pan from the fridge after fifteen minutes and let the brownies finish cooling on the counter until the pan reaches room temperature, about thirty additional minutes. You lift the slab out by the parchment overhang, place it on a cutting board, and cut into squares with a sharp knife pulled straight down. Cutting before the brownies reach room temperature produces soft, smeared edges rather than clean cuts.