MADE WITH SUGARLESS ORGANIC STEVIA

Chocolate brownies

Cocoa-rich brownies with a moist, dense centre. Cooling fully makes these easier to cut and gives the crumb time to settle.

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Chocolate brownies made with Sugarless Organic Stevia
Makes
16 small brownies
Prep
15 minutes
Cook / brew
20–25 minutes
Rest / chill
60 minutes cooling
Total time
1 hr 40 min

Equipment: 20 cm square metal baking tin

Ingredients

Use level 5 ml teaspoons and weigh ingredients where grams are given.

Method

  1. Heat oven to 170°C conventional or 150°C fan. Line the tin with baking paper.
  2. Melt butter gently. Remove from heat and stir in cocoa and sweetener. Leave 5 minutes until warm, not hot.
  3. Whisk eggs, yoghurt and vanilla in a bowl. Whisk in the butter mixture, then fold in flour and salt just until smooth.
  4. Spread evenly into the tin. Bake 20–25 minutes until edges are set and the centre has stopped looking wet. A skewer should carry moist crumbs, not liquid batter.
  5. Cool completely in the tin for at least 60 minutes. Lift out and cut into 16 squares.

Your sweetener

Sugarless Organic Stevia

½ level teaspoon gives the sweetness of 1 teaspoon of sugar. Use the named Sugarless blend and weigh the amount in this recipe; pure stevia extract is not interchangeable.

Explore Organic Stevia

Storage & ingredients

Refrigerate airtight for up to 3 days or freeze for up to 2 months. Serve at room temperature.

Allergens: Wheat and gluten, egg, milk.

Cocoa, flour and yoghurt contribute natural sugars.

Cuisine: American inspired

Estimated nutrition

Per 1 small brownie · 16 servings per recipe

Energy
95 kcal (396 kJ)
Protein
2.2 g
Fat
7.6 g
Carbohydrate*
3.8 g
Sugars
0.4 g

Calculated estimates using food composition data and representative product labels. Values vary with ingredients and portion size. *Carbohydrate excludes fibre and sugar alcohols; their energy is included where supplied by the source.

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