Sugar Free Brownies using chocolate (#1)

chainbaker.com

Curtis Hibbs

subheading: Prep:

note: Preheat your oven to 320°F (convection) or 350°F (non-convection)

note: 7 or 8-inch square pan: grease & line with parchment paper

subheading: With hand mixer, cream until sweetener is dissolved:

2 eggs

300g allulose

10g molasses

subheading: Add and mix until smooth:

75g flour

subheading: In a microwave safe dish, melt and combine:

125g salted butter

125g unsweetened chocolate

subheading: Whisk until completely combined:

chocolate-butter mixture

eggs-allulose mixture

subheading: Bake:

note: Spread the batter out evenly into your baking dish

note: Bake for 35 minutes @ 320°F (convection) or 350°F (non-convection)

note: To tell if they are properly baked, jiggle the pan. The center should be firm & set to the touch. * checking with a toothpick for brownies will not work as they will still be moist in the center. The toothpick will always be dirty.

note: Remove from oven

note: Leave to cool down completely. You can refrigerate it after cooling down. Cutting a cold brownie is a lot easier and makes for neater pieces. I actually prefer eating cold brownies, but each to their own of course.

Note: Ingredients may have been altered from the original.

Directions at chainbaker.com

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