Sugar Free Brownies
In my last blogpost I shared a vlog of my own journey of getting fitter and losing weight. I am depending on nobody else to lose weight for me, or to help me get fit. It does help though that there is somebody else working alongside me, towards a similar goal. My husband and I are extremely competitive with one another so when he suggested he could do with getting more active himself it made it far easier. This morning he got a major boost where he lost enough weight to say he was the lightest he had been in over 15 years. So far he’s lost a total of 30 lbs.
Flipping heck! That’s a lot of weight!
It’s time to celebrate and this is recipe for sugar free brownies that I tested quite a lot last week. You will need either a food processor to make it or one of those mini-chopper gadgets that a stick blender fits into. It’s all-in-one so it’s nice and quick to make. I hope you like them, at 128kcal per portion they’re also low GI.
In the picture above you’ll see some cocoa nibs. I threw in an extra tablespoon of nibs into my mixture to increase the chocolate flavour without increasing the sugar. This is entirely optional though so feel free to leave it out!
Sugar Free Brownies (serves 9)
- 35g 100 % peanut butter (smooth or chunky it doesn’t make a difference)
- 40g jumbo oats
- 40g cocoa powder (I use Bourneville as it’s 100% cocoa)
- 35g agave nectar
- 1 medium egg
- 150g cooked beetroot (if you don’t grow or cook your own then look out for the vac-packs in the supermarket)
- 100g plain flour
- 25g natural yoghurt
- 1/2 teaspoon of baking powder
Preheat a fan oven to 200 degrees Celsius. Line a baking tin 15 x 15cm in size.
Put all the ingredients into the food processor, not forgetting to crack the egg in first (and discard the shell). To make life simple on yourself, take the jug and put it on the weighing scales. Simply weigh all the ingredients into the jug before putting it onto the spindle.
Blitz all the ingredients together until you get a pink creamy batter. Pour into your lined baking tin.
Bake in the preheated oven for 35-45 minutes before removing. The top should be hard and beginning to crack, while underneath this cracking should be moist. Allow to cool completely before slicing and serving.
Imen McDonnell (@ModernFarmette)
Look and sound good! What does the beetroot do? Does it have to be cooked?
The beetroot adds sweetness & uses up my allotment glut. Also reduces the wheat content & makes them very moist. You could put it in raw if you grate it finely & adjust the cooking time by increasing it by a further 10-15 mins.
Hi could you use Almond butter as I can’t have peanuts?
Yes you could. 🙂
Will these freeze? I am up for trying anything sugar-free.
These sound great. My sis requires sugar free but she also needs to steer clear of wheat. Would any other flour work here? I would be the best sister if I could produce these for her
Adrienne Clegg Cooper
I have everything except agave nectar.. where can I get it? thanks, looking forward to treating the gang over the weekend!
Will definitely try make brownies in your way, that “sugar free” part seems great. Also I like that someone asked about using almond instead of peanut butter, will try both ways 🙂
made these, but changed them to be gluten free, I didn’t have peanut butter so I used tahini, they were good but I will def. make them next time with peanut butter. love your site!
Oh great Yvonne, if you don’t use peanut butter (legumes can be difficult to digest for some) try almond butter instead!