Chocolate Fudge Brownies
These rich and fudgy chocolate brownies are easy to make with allulose, almond flour and unsweetened cocoa powder.
With a soft, dense centre and deep chocolate flavour, they’re a delicious keto-friendly treat with minimal carbs!
Prep time: 10 minutes
Cook time: 20–22 minutes
Cooling time: 2 hours
Servings: 16 squares
Ingredients
- 170g unsalted butter, melted
- 200g (approximately 1 cup) granular allulose
- 60g (approximately ¾ cup) unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 75g (approximately ¾ cup) almond flour or adjust amount with your choice of flour
- ¼ teaspoon fine sea salt
- 60g sugar-free dark chocolate chips (optional)
Directions
- Preheat the oven to 160°C and line a 20 x 20 cm baking pan with baking paper.
- Melt butter and whisk together with allulose and cocoa powder until smooth.
- Whisk in the eggs one at a time, then stir in the vanilla.
- Gently fold in the almond flour and salt until just combined. Fold through the chocolate chips if using.
- Spread the batter evenly into the prepared pan and bake for 20–22 minutes. The centre should still look slightly soft but not jiggly.
- Let the brownies cool to room temperature, then refrigerate for at least 2 hours before slicing. This helps the brownies set into a dense, fudgy texture.
Recipe Tips
Don’t overbake!
The centre should still be slightly soft when the brownies come out of the oven. They will continue to set as they cool.
Chill before slicing.
This is especially important when baking with allulose. The brownies become firmer and fudgier as they cool.
Add chocolate chips goodness.
Sugar-free dark chocolate chips add extra pockets of melted chocolate and an even richer flavour.
Why Use Allulose in Brownies?
Allulose works particularly well in brownies because it can provide sweetness while helping retain moisture, resulting in a soft and fudgy texture. Allulose reacts slightly different from traditional sugar, which means these brownies may remain softer when fresh-out-of-the-oven. However, just like conventional brownies, it will still develop a rich chocolate flavour.
Are These Brownies Keto-Friendly?
These brownies are made with allulose and almond flour instead of traditional sugar and wheat flour, making them suitable as a keto-friendly, low-sugar and low-carb option.
The estimated net carbohydrate content is approximately 1.5g per square, depending on the specific ingredients and optional chocolate chips used.
As individual dietary requirements vary, check the nutritional information and ingredient labels against your own dietary needs.
Frequently Asked Questions
Why do allulose brownies need to cool before slicing?
Allulose brownies can remain very soft while warm. Cooling and refrigerating them allows the fats and allulose to set, giving the brownies a firmer and fudgier texture.
Can I make these brownies without chocolate chips?
Yes. The chocolate chips are optional. The brownies will still have a rich chocolate flavour from the cocoa powder.
How do I keep brownies fudgy?
Avoid overbaking the brownies and don’t slice them while they’re still warm. The centre should remain slightly soft when they come out of the oven, then the brownies should be cooled and refrigerated in an airtight container before slicing.
