My friend Hannah first introduced me to these amazing refined sugar free brownies from a Davina McCall recipe book she had. She’d made them for her daughters birthday and they are SO good! You really would have no reason to think they’re sugar free and all the kids went back for more. Super easy to make and also it turns out, super easy to eat the entire batch when made. If you’re looking for something easy and quick to make that wont leave you freaking out about what kind of sugar melt down the kids will have then these are the brownies for you!
125g dark chocolate, spending a little bit more on the 100% cocoa stuff really will make a difference.
100g unsalted butter
150g maple syrup
seeds scraped from 1/2 split vanilla pod
50g cocoa poder, sieved
150g wholemeal spelt flour
1 tsp baking powder
Set you oven to 190 and grease a 30cm x 20cm tin and line with grease proof paper. Next put the chocolate, milk, butter, maple syrup and vanilla seeds in a saucepan and warm gently and stir until everything has deliciously melted together. Take the pan off the heat and whisk in your cocoa powder. You’ll need to let this mixture cool a little bit before beating in the eggs, now add your flour and baking powder. Pour into your tin and bake for roughly 15 mins, once out of the oven remove from the tin (its always best to have the grease proof paper sides sticking up so you can lift it out easily) and allow to cool on a wire rack.
We cut ours up when just cool enough and went to eat them amongst the crunchy fallen leaves in the last of the Autumn sun. Sounds dreamy right? It was. Until Clara fell face first into the mud and screamed the entire way home. You can’t have it all.