The Best Sugar Free Chocolate Brownies


  • 1 cup All Purpose Flour
  • 1 tsp Baking Powder
  • ¾ cup Unsweetened cocoa powder
  • 1 ½ cups Splenda – see post for alternatives
  • 17 tbsp Butter – melted, one cup plus one tablespoon before melting
  • 3 Eggs
  • 2 tsp Vanilla Extract
  • 1 cup Sugar Free Chocolate Chips


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  1. Preheat your oven to 325 and prep a square pan (9X9) for nonstick. I use Parchment Paper that overhangs the sides of the pan
  2. In a medium mixing bowl use a fork or whisk to mix together your flour and baking powder. Add the unsweetened cocoa powder and mix gently
  3. Next, in a large mixing bowl, mix together the sugar alternative with the melted butter until well blended.
  4. For the next step we will add the dry ingredients from the first bowl to the large mixing bowl. Do this by adding half of the dry ingredients at a time, stirring gently between additions. Then add the eggs one at a time, stirring gently between additions, and then the vanilla.
  5. Use a rubber spatula to fold in your chocolate chips Evenly spread the batter into your pan. Bake for 20- 25 minutes. Using the toothpick method of checking for readiness will possibly result in a false positive because of the chocolate chips. Allow your brownies to to cool prior to cutting into squares. Tip: use the overhanging parchment paper to remove the brownies from the pan in order to cut them


Calories: 117kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 79mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Calcium: 17mg | Iron: 1mg






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