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Dad's Chocolate Nut Brownies

Dad's Chocolate Nut Brownies

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Submitted by smoker

Old-school sugar-free chocolate nut brownies sweetened with liquid artificial sweetener instead of sugar, made with unsweetened chocolate, butter, eggs, and chopped nuts. A low-carb take on a classic brownie.

YIELD

12 servings

PREP

15 min

COOK

20 min

READY

40 min

These are sugar-free brownies with no sugar substitute pretending to be brown sugar, no almond flour, no fuss. Just melted butter and unsweetened chocolate, liquid sweetener of your choice, eggs, flour, and chopped nuts. The result is a denser, more cake-like brownie that delivers chocolate intensity without the sugar load.

The sweetener choice matters. Liquid sweetener (sucralose drops, monk fruit syrup, or stevia drops) blends into the warm chocolate-butter base without grit. Granular sweeteners can leave a chalky finish in a recipe this short on liquid, so stick to liquid if you can.

Baking at a moderate temperature for just 20 minutes keeps the centre fudgy. Don’t keep them in longer chasing a clean toothpick. These brownies set as they cool and overbaking turns them dry fast.

Kitchen Tips

  • Melt the chocolate and butter together over the lowest heat possible, stirring constantly. Chocolate scorches fast and a burnt batch is unfixable.
  • Let the chocolate-butter mixture cool slightly before adding the beaten eggs, or you’ll scramble them on contact.
  • Cool completely before slicing. Warm sugar-free brownies are fragile; cool ones hold their shape and slice cleanly.
  • Toast the nuts in a dry pan before chopping them in. Toasting brings out the oils and adds a deeper, roastier flavour.

Variations

  • Use chopped walnuts, pecans, or hazelnuts depending on what’s in the pantry. Each gives a different character.
  • Stir in a quarter teaspoon of espresso powder with the chocolate for a deeper, more intense chocolate flavour.
  • Swap the artificial sweetener for an equivalent amount of liquid stevia or monk fruit syrup for a more natural option.

Ingredients

1 28.9
OUNCES ML/G UNSWEETENED CHOCOLATE
unsweetened
½ 118
CUP ML BUTTER *
2 30
TABLESPOONS ML ARTIFICAL SWEETENER *
2 10
TEASPOONS ML VANILLA EXTRACT
2 2
LARGE LARGE EGGS
beaten
1 237
½ 2.5
TEASPOON ML BAKING SODA
¼ 59
CUP ML NUTS
chopped

Directions

Melt butter and chocolate over low heat.

Remove from heat.

Add liquid sweetener (forgot to put in the recipe that it was liquid), vanilla and beaten eggs.

Stir until well blended. Add flour and baking soda, mix well.

Stir in nuts.

Pour into greased 8 inch cake pan.

Bake at 325℉ (160℃). for 20 minutes, cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 227 37% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 106mg 4%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 17g
Vitamin A 2% Vitamin C 0%
Calcium 3% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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