Intense Chocolate Fudge Brownies – Fructose Free



Fudge-y chocolate brownies…  There’s not really much else that needs to be said.   (Well apart from: ‘Fructose free, gluten free, wheat free’.)  Chocolate, in any form, kind of speaks for itself.


Lots of

really dark Dutch processed donde puedo conseguir viagra sin receta cocoa powder went into these brownies, because we love intense dark chocolate.  But if you’re more of a milk chocolate type of person, a lighter cocoa powder (like Nestle, Bourneville etc…) will give you a milder brownie, while still being fudgy.


I don’t cialis generique recommend tasting the batter if your intention is to finish up with brownies baked on a plate.  It’s quite possible to lose yourself for a few minutes and instead find yourself with an empty mixing bowl, a well licked spatula, and a blissful expression.  












Intense Chocolate Fudge Brownies - Fructose Free
Fudgy, chocolately brownies
  1. 190 gr butter
  2. 3/4 cup (75 gr) cocoa powder (use dutch process if you like intense dark chocolate)
  3. 1 cup (200 gr) dextrose
  4. 3 eggs lightly beaten
  5. 1/4 tsp pure non-bitter stevia powder
  6. 1 tsp vanilla
  7. 1/2 cup almond flour/meal (you could use plain/all purpose wheat flour here if gluten free etc is not a concern)
  8. 1 1/4 cups walnuts or pecans chopped
  1. 1. Melt butter. Add cocoa powder and mix till smooth. Stir in dextrose.
  2. 2. Lightly beat eggs, add vanilla and stevia. Whisk till stevia is blended in well.
  3. 3. Add egg mixture to cocoa mixture. Stir.
  4. 4. Add almond flour. Stir. Add nuts, and fold into batter.
  5. 5. Line a 21 x 21 cm (8 x 8 inch) pan with baking/parchment paper, and pour batter into the prepared pan. Smooth the top with a spoon or spatula.
  6. 6. Bake at 160C (320F) for 25 - 35 minutes (or till the top bounces back when touched gently, you want to err on the side of underdone if you want them fudgy), turning half way through baking. Once the pan is in the oven, it is safe to clean out the mixing bowl and lick the spatula.
  7. 7. Cool on a wire rack. Trim hard edges off. Cut into serving size squares, and dust the tops with dextrose. Serve with dollop cream (ice cream or whipped cream would be good too).
Red Hill Recipes


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