Eosinophilic Esophagitis Friendly Sugar Free Brownies
Total time1 hr 15 min
Prep time15 min
Cook time30 min
4.6(3)
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Learn more →Ingredients
16 servings
- ½ cup (1 stick) unsalted butter, cut into pieces
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 oz sugar free chocolate, roughly chopped
- ¾ cup granulated erythritol or allulose
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ cup unsweetened cocoa powder
- ¼ tsp salt
- ½ cup sugar free chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
Combine the butter and chopped sugar free chocolate in a medium saucepan over low heat, stirring frequently, until both are fully melted and the mixture is smooth, about 3–4 minutes. Remove from heat and let cool for 5 minutes.
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