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Okay, here’s the thing about brownies: They come in two primary types. You’ve got classic brownies, which have a more cake-like texture. And then you’ve got rich brownies, which are the fudgy, moist, blocks of seemingly pure chocolate. I thought I was making the latter for this first attempt at perfecting a sugar-free brownie recipe. Turns out I was making the former. That’s not to say a classic brownie isn’t freak-ing amazing. But just be aware there is a difference, so you don’t wind up disappointed if you’re expecting a rich brownie. Don’t worry, though, I’m getting to that later. Brownies, to me, are the ultimate Sunday snack, and when they’re sugar-free, too, there’s really no reason not to eat them 😉
225 grams or 8 oz. of dark, sugar-free chocolate
340 grams or 12 oz. of butter
6 eggs (approximately 320 grams or 11.3 oz.)
250 grams or 8.8 oz. of Tagatesse
2 teaspoons of vanilla essence (unsweetened)
¾ teaspoon of salt
225 grams or 8 oz. of wheat flour
1-2 tablespoons of FiberFin
In the oven: 165° Celsius/325° Fahrenheit/Gas 3
Melt the chocolate and butter together over a water bath. That means placing the ingredients in a bowl, and the bowl into simmering water. Allow the mixture to reach room temperature before continuing with the recipe.
Mix salt, wheat flour and FiberFin together in a bowl. Use a whisk to get any lumps out. Set aside.
≈ If you’ve got a slow oven, preheat it to 165° Celsius/325° Fahrenheit/Gas 3 now ≈
Use a whisk to mix eggs, Tagatesse and vanilla essence together. The idea here is to whisk as little air into the eggs as possible. Remember that brownies contain no baking powder or soda, which is to keep them as compact as possible.
Pour the chocolate and butter mixture into the egg mixture and stir while pouring.
≈ If you’ve got a fast oven, preheat it to 165° Celsius/325° Fahrenheit/Gas 3 now ≈
Mix in the flour mixture to the liquid ingredients – if you need to use the whisk to get any lumps out, that’s fine.
Line the base of a large, square cake tin with baking paper. I made my brownies a little too tall (see below), but remember that classic brownies shouldn’t be too thin, either.
Pour the classic brownies batter into the cake tin and place in the oven. Bake for approximately 45 minutes. The brownies are done when a cake tester comes out clean.
Remove from the oven and leave to cool in the tin. Cut little squares out of the classic brownie, top with your favourite (sour cream is surprisingly good) and enjoy 🙂