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SWEETLY Sugar-free Chocolate Brownies and Chocolate Sauce

SWEETLY Sugar-free Chocolate Brownies and Chocolate Sauce

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INGREDIENTS
BROWNIES
4 large eggs
2 cups (330 g) SWEETLY Baking Sugar Substitute or 1 ½ cups (330 g) castor sugar
150 g unsalted butter, melted
90 ml warm water
1 tsp NOMU Vanilla Extract
1 cup (120 g) cake flour
⅔ cup (65 g) NOMU Cocoa Powder
¼ cup (50 g) dark chocolate / sugar-free chocolate, crushed
CHOCOLATE SAUCE
250 ml cream
4 Tbsp NOMU cocoa powder
⅓ cup SWEETLY Sugar Substitute or ⅓ cup castor sugar
60 g unsalted butter
DIRECTIONS
BRONWIES

Preheat the oven to 170°C. Lightly grease and line a 20 x 20 cm brownie tin with baking paper.

Using an electric beater, whisk the eggs and SWEETLY Baking Sugar Substitute (or castor sugar) together for 1 minute until light, smooth and pale in colour.

Stir in the melted butter, warm water and NOMU Vanilla Extract until well combined.

Sieve the cake flour and cocoa powder and add together with the crushed chocolate pieces to the egg mixture. Stir well until combined.

Pour the mixture into the prepared tin and spread into an even layer. Bake for 30 minutes until set. Remove the tin from the oven and allow to cool for 10 minutes.

Slice into squares and serve warm with ice-cream and chocolate sauce.

CHOCOLATE SAUCE

Heat the cream in a small saucepan over medium heat but do not allow to boil. Whisk the cocoa powder and SWEETLY Sugar Substitute (or caster sugar) into the cream and allow to gently simmer until slightly thickened.

Finally, whisk the butter into the sauce – pour into a jug and place some cling film or baking paper directly onto the surface of the sauce so that it does not form a skin.

Allow to cool to your desired temperature and thickness. The cooler it gets, the thicker the sauce becomes.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
BROWNIES
 4 large eggs
 2 cups (330 g) SWEETLY Baking Sugar Substitute or 1 ½ cups (330 g) castor sugar
 150 g unsalted butter, melted
 90 ml warm water
 1 tsp NOMU Vanilla Extract
 1 cup (120 g) cake flour
 ⅔ cup (65 g) NOMU Cocoa Powder
 ¼ cup (50 g) dark chocolate / sugar-free chocolate, crushed
CHOCOLATE SAUCE
 250 ml cream
 4 Tbsp NOMU cocoa powder
 ⅓ cup SWEETLY Sugar Substitute or ⅓ cup castor sugar
 60 g unsalted butter

Directions

DIRECTIONS
BRONWIES
1

Preheat the oven to 170°C. Lightly grease and line a 20 x 20 cm brownie tin with baking paper.

Using an electric beater, whisk the eggs and SWEETLY Baking Sugar Substitute (or castor sugar) together for 1 minute until light, smooth and pale in colour.

Stir in the melted butter, warm water and NOMU Vanilla Extract until well combined.

Sieve the cake flour and cocoa powder and add together with the crushed chocolate pieces to the egg mixture. Stir well until combined.

Pour the mixture into the prepared tin and spread into an even layer. Bake for 30 minutes until set. Remove the tin from the oven and allow to cool for 10 minutes.

Slice into squares and serve warm with ice-cream and chocolate sauce.

CHOCOLATE SAUCE
2

Heat the cream in a small saucepan over medium heat but do not allow to boil. Whisk the cocoa powder and SWEETLY Sugar Substitute (or caster sugar) into the cream and allow to gently simmer until slightly thickened.

Finally, whisk the butter into the sauce – pour into a jug and place some cling film or baking paper directly onto the surface of the sauce so that it does not form a skin.

Allow to cool to your desired temperature and thickness. The cooler it gets, the thicker the sauce becomes.

SWEETLY Sugar-free Chocolate Brownies and Chocolate Sauce

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