LOW SUGAR Brownie
Updated: Feb 16
50g Super Milled Grains
50g whole wheat flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
30g cocoa powder
2 tbsps (28g) coconut oil, melted
15g of butter
½ tsp vanilla extract
½ cup sugar free chocolate chips or dark chocolate
Handful of walnuts
Preheat the oven to 175C/ 350°F/ gas mark 4 and line a 9”x13” pan with parchment paper or spray lightly with cooking spray.
Heat the chocolate and the butter together in the microwave for 3min.
Add coconut oil to the chocolate mixture, stir, and set aside to cool slightly.
Add Super Milled Grains, whole wheat flour and cocoa powder into a medium bowl and mix in salt, baking powder and baking soda.
Add the egg into the chocolate mixture.
Mix wet ingredients into the dry ingredients and add walnuts and/or choc chips until combined.
Bake for 20-25mins. Allow to cool for at least 10 minutes before removing from the pan or serving. Serve them warm or allow them to cool completely before slicing!
These brownies can be stored at room temperature in an airtight container for up to 5 days or in the freezer for up to two months. To reheat allow the brownies to come to room temperature, uncovered.