Sugar Free Cake Brownies

Sugar Free Cake Brownies

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Simple and easy sugar free cake brownie with no white flour



Brownie batter

3/4 cup butter

3/4 cups sweetener (monk fruit or xylitol)

1/2 cup unsweetened cocoa powder

1/2 teaspoon ground cinnamon

2 eggs

1 teaspoon vanilla

1 1/2 cups whole wheat pastry flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 cup milk

1 cup chopped walnuts or pecans

Fudge Frosting

Time: 15 minutes Makes: about 2 cups

3 tablespoons corn starch

3/4 cup natural sweetener, like monk fruit or xylitol

1/4 cup unsweetened cocoa powder

1/4 cup butter, softened

1/4 cup hot water

1/2 teaspoons vanilla extract


How to make Sugar Free Cake Brownies:

1.            Preheat oven to 350° F. Grease a 15x10x1-inch baking pan and set aside. In a big microwave-safe bowl microwave butter on high for 1½ to 2 minutes or until melted. (Or melt butter over medium heat in a medium saucepan; remove saucepan from heat before continuing.) Add and stir in sugar and cocoa powder until mixed. Then add eggs and vanilla. Using a wooden spoon, beat mixture lightly just until blended.


2.            In a small bowl mix flour, baking powder, and baking soda. Alternate between adding flour mixture and milk to chocolate mixture, stirring after each addition. Mix in nuts.


3. Pour batter into prepared baking pan. Bake for 15 to 18 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for 2 hours. Frost with Easy Sugar Free Fudge Frosting. Cut into bars.

How to make Easy Sugar Free Fudge Frosting:

1. In a blender add corn starch and sweetener and blend until the sweetener turns into powder.  Next, in a mixing bowl combine powdered sweetener and cocoa powder. Add butter, hot water, and vanilla. Beat with an electric mixer on low speed until blended. Beat 1 minute on medium speed. If necessary, cool 10 minutes or until mixture reaches spreading texture. Or if frosting is too thick, add hot water, 1 tablespoon at a time, until frosting reaches spreading texture.


Notes: Cook/bake time may change when changing ingredients portions.

Recipe inspiration from Better Homes and Gardens 14th edition.

Substitutions: If you don’t have whole wheat pastry flour, you can use 1/2 white all-purpose flour and 1/2 whole wheat flour.



Storage instructions:

Here are some important questions to answer when providing storage instructions for a recipe:

Brownies should last 3 to 4 days in room temperature and about a week in fridge.

Brownies should last in the freezer for 3 months and return to its original fresh stage when defrosted or heated.


Nutrition facts is an estimate

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