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Dessert Lovers Rejoice: Sugar-Free Brownies Edition

Make Dessert Lovers Rejoice: Sugar-Free Brownies Edition with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar substitute like erythritol or monk fruit sweetener
  • 1/3 cup unsweetened applesauce
  • 1/4 cup melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar-free chocolate chips optional

Method
 

  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal later.
  2. In a large mixing bowl, combine the almond flour, unsweetened cocoa powder, baking powder, salt, and sugar substitute. Whisk these dry ingredients together until they are well blended and free of lumps.
  3. In a separate bowl, mix together the unsweetened applesauce, melted coconut oil or butter, and vanilla extract until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients, stirring gently. Mix until just combined; be careful not to overmix, as this can lead to a denser brownie.
  5. If you’re using sugar-free chocolate chips, fold them into the batter at this point.
  6. Spread the brownie batter evenly into the prepared baking pan, smoothing the top with a spatula.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as this can lead to dry brownies.
  8. Allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before slicing into squares.