Sugar Free Naturally Sweetened Brownies Food

THE BEST SUGAR FREE CHOCOLATE BROWNIES

Steps:

• Preheat your oven to 325 and prep a square pan (9X9) for nonstick. I use Parchment Paper that overhangs the sides of the pan
• In a medium mixing bowl use a fork or whisk to mix together your flour and baking powder. Add the unsweetened cocoa powder and mix gently
• Next, in a large mixing bowl, mix together the sugar alternative with the melted butter until well blended.
• For the next step we will add the dry ingredients from the first bowl to the large mixing bowl. Do this by adding half of the dry ingredients at a time, stirring gently between additions. Then add the eggs one at a time, stirring gently between additions, and then the vanilla.
• Use a rubber spatula to fold in your chocolate chips Evenly spread the batter into your pan. Bake for 20- 25 minutes. Using the toothpick method of checking for readiness will possibly result in a false positive because of the chocolate chips. Allow your brownies to to cool prior to cutting into squares. Tip: use the overhanging parchment paper to remove the brownies from the pan in order to cut them

NATURALLY SWEETENED BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir water and flaxseed meal together in a small bowl. Let stand until thickened, about 5 minutes.
• Pulse chocolate and baking soda together in a food processor until finely ground. Add flaxseed mixture, dates, coconut oil, honey, and vanilla extract. Pulse together until combined. Stir in pecans.
• Pour batter into an 8x8-inch baking pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the pan, about 36 minutes. Let cool. Sprinkle powdered sugar on top for a little extra sweetness.

BERRY BROWNIES (GLUTEN-FREE, DAIRY-FREE)

Steps:

• In a microwaveable safe dish, defrost the 1/2 cup frozen strawberries and 1 cup frozen raspberries. Blend them in a powerful blender until they're completely smooth; you don't want seeds left in your purée!Melt the chocolate chips with the coconut oil in another bowl in the microwave. I did this for about 1-1.5 minutes, stirring after each 30 second period.Add the melted chocolate & and the rest of the ingredients to the blender with the berry purée.Mix till well combined, then fold in the 1/2 cup left of frozen raspberries, keeping them whole/in the pieces they came in.Transfer to a parchment paper lined baking dish. Bake at 350 for about 35 minutes. It will be gooey when you check with a toothpick but that's because of the melted chocolate. Let cool completely then slice and ENJOY. They are more like fudge if you chill them and more like cakey brownies if you eat them warm. In a microwaveable safe dish, defrost the 1/2 cup frozen strawberries and 1 cup frozen raspberries. Blend them in a powerful blender until they're completely smooth; you don't want seeds left in your purée! Melt the chocolate chips with the coconut oil in another bowl in the microwave. I did this for about 1-1.5 minutes, stirring after each 30 second period. Add the melted chocolate & and the rest of the ingredients to the blender with the berry purée. Mix till well combined, then fold in the 1/2 cup left of frozen raspberries, keeping them whole/in the pieces they came in. Transfer to a parchment paper lined baking dish. Bake at 350 for about 35 minutes. It will be gooey when you check with a toothpick but that's because of the melted chocolate. Let cool completely then slice and ENJOY. They are more like fudge if you chill them and more like cakey brownies if you eat them warm.
• In a microwaveable safe dish, defrost the 1/2 cup frozen strawberries and 1 cup frozen raspberries. Blend them in a powerful blender until they're completely smooth; you don't want seeds left in your purée! Melt the chocolate chips with the coconut oil in another bowl in the microwave. I did this for about 1-1.5 minutes, stirring after each 30 second period. Add the melted chocolate & and the rest of the ingredients to the blender with the berry purée. Mix till well combined, then fold in the 1/2 cup left of frozen raspberries, keeping them whole/in the pieces they came in. Transfer to a parchment paper lined baking dish. Bake at 350 for about 35 minutes. It will be gooey when you check with a toothpick but that's because of the melted chocolate. Let cool completely then slice and ENJOY. They are more like fudge if you chill them and more like cakey brownies if you eat them warm.

SUGAR-FREE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Grease and line the base and sides of a 23cm/9in loose-based square cake tin with baking parchment.
• Mix the flour, cocoa and bicarbonate of soda in a large bowl. Make a well in the centre.
• Put the butter in a medium saucepan and melt over a low heat, stirring regularly. Take the pan off the heat and stir the milk into the melted butter. Add the eggs, sweet potato and banana, stirring vigorously.
• Pour slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. Pour into the prepared tin.
• Bake in the centre of the oven for 30-35 minutes, or until the cake is risen and just firm to the touch.
• Serve warm or leave to cool in the tin before cutting into squares.

SUGAR-FREE NATURALLY SWEETENED BROWNIES

Steps:

• Soak walnuts in 3 tablespoons apple juice concentrate. Sift baking powder and cocoa into bowl with flour and make a well. Measure 1 1/3 cups apple juice concentrate, oil, egg white and banana into measuring cup and add all at once to dry ingredients and mix.
• Spread in 13 x 9 inch pan sprayed with nonstick spray. Sprinkle with walnuts on batter evenly and smooth nuts into batter with back of spoon. Bake at 350 degrees for 30 minutes. Cover when slightly warm. Cut in 24 servings and store in freezer to keep fresh. Yield 24 brownies.