Sugar-Free Whole Wheat Brownies
Fudgy, whole-wheat brownies sweetened with monkfruit for a sugar-free treat.
Servings: 8 servings
Ingredients
- 1 cup butter, melted see notes
- 7 Tbsp cocoa powder
- 4 eggs well beaten
- 2 1/2 cups Monkfruit sweetener see notes
- 1 1/3 cups white whole wheat flour
- pinch salt
- 2 tsp vanilla extract
- 1 cup walnuts hand-broken
Instructions
- Preheat the oven to 350°F (180°C).
- Place 1 cup butter in a large microwave-safe bowl and heat until melted; alternatively melt the butter on the stovetop.
- Stir 7 tablespoons cocoa powder into the melted butter until smooth and well combined.
- In a separate small bowl, beat 4 eggs until well combined, then stir in 2 1/2 cups monkfruit sweetener until evenly mixed.
- Pour the egg–sweetener mixture into the butter–cocoa mixture and stir to combine.
- Add 1 1/3 cups white whole wheat flour, a pinch of salt, and 2 teaspoons vanilla; stir until just combined and no dry streaks remain.
- Use your fingers to break walnuts into pieces until you have 1 cup, then gently fold them into the batter.
- Spray an 8×11-inch (or similar) glass baking dish with nonstick spray. Spread the batter into the dish and smooth the top so it is even.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Let the brownies cool in the pan for 10–15 minutes before cutting into squares.
Equipment
- large microwave-safe bowl
- small bowl
- Measuring cups and spoons
- spatula or spoon
- 8 x 11-inch (or similar) glass baking dish
- nonstick spray
- Oven
Notes
- The recipe uses melted butter; other fats can be substituted if desired.
- Monkfruit sweetener is used here as a sugar-free option.
- Hand-break walnuts for texture; chop further if preferred.
- Use an 8×11-inch pan for similar thickness.