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
Nutrition Facts : Calories 117 kcal, Carbohydrate 6 g, Protein 2 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 42 mg, Sodium 79 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THE BEST FUDGY BROWNIES
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 brownies
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
- Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
- Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
- Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
- Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
SUGAR FREE BROWNIES
These are just what a diabetic needs to fill a sweet tooth but no sugar is added!
Provided by JUDYDOTCOM
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 45m
Yield 25
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
- In a small saucepan over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs until frothy. Stir in the sucrolose sweetener. Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine. Finally stir in the 1/4 cup of milk and if desired, the walnuts. Pour into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. To make frosting, Mix together the sugar free chocolate pudding mix and 1 cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.
Nutrition Facts : Calories 73.9 calories, Carbohydrate 4.5 g, Cholesterol 15.1 mg, Fat 5.7 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 69.6 mg, Sugar 0.8 g
HEALTHY SUGAR-FREE FUDGY DARK CHOCOLATE BROWNIES
These simple brownies are perfect for any chocoholic! They taste like a cross between brownies and fudge, with a flavor similar to 75% dark chocolate. They'll keep for at least one week if stored in an airtight container in the refrigerator, and the freeze really well, too!
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat the oven to 300°F, and lightly coat an 8"-square baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla, and vanilla stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the milk. Add in the flour mixture, stirring just until incorporated.
- Spread the batter into the prepared pan. Bake at 300°F for 13-16 minutes. Cool completely to room temperature in the pan, and let the brownies sit for at least 6 hours at room temperature for the fudgiest texture before serving.
SUGAR FREE BROWNIES
it came from the recipe board at www.spotlighthealth.com from a girl called kassie_w. It's good for gastric bypass patients or diabetics cause its sugar free.
Provided by dylansnana mercer
Categories Bar Cookie
Time 45m
Yield 16 squares
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Spray Pam and flour an 8x8-inch pan.
- In a small saucepan, over medium heat, melt margarine and cocoa together, stirring occasionally until smooth.
- Remove from heat and set aside to cool.
- In a large bowl, beat eggs until frothy.
- Stir in sucrolose sugar.
- Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine.
- Finally stir in the 1/4 cup of milk and if desired, the walnuts.
- Pour into the prepared pan bake for 25-30 minutes in the preheated oven.
- Stick in a toothpick--when it comes out clean its done.
- Let cool and then cut into squares.
SUGAR FREE PUDGE-LESS BROWNIES
I adapted this recipe from a copy-cat recipe for No Pudge Brownies... turned out great!! Save some calories and some money by making your own mix
Provided by Kim76
Categories Bar Cookie
Time 35m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- mix all ingredients together until well blended, batter will be stiffer than regular brownie batter.
- bake at 350 for 25-35 minutes.
Nutrition Facts : Calories 29.4, Fat 0.4, SaturatedFat 0.2, Sodium 56.7, Carbohydrate 6.4, Fiber 1.1, Sugar 0.1, Protein 1.1
More about "sugar free pudge less brownies food"
REFINED SUGAR FREE BROWNIES RECIPE (FUDGY & RICH)
From naturallysweetkitchen.com
Reviews 2Category Bars, DessertCuisine American, British, CanadianTotal Time 35 mins
- Preheat the oven to 180ºC (350ºF) and lightly grease and line a 20cm (8 inch) square baking tin with non-stick parchment paper. Leave a couple inches of paper hanging over the sides of the pan for easy removal.
- Create a bain marie by placing a large heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Add the butter and dark chocolate to the bowl and melt together, stirring with a rubber spatula to combine. Once the ingredients are melted, remove the bowl from the heat and allow it to cool for 7-10 minutes. It should be just warm to the touch.
- Add the coconut sugar and maple syrup and whisk together well. Crack in the eggs and add the vanilla and whisk to combine. Don’t overmix at this point or you’ll get humps in your brownies.
- Sift in the flour, cacao powder, salt, and espresso powder. Stir everything together using a rubber spatula until smooth and all the streaks of dry ingredients have disappeared.
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