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| Brownies for sugar-phobes & pre-diabetics not quite as we know them but extremely tasty & not sweet |
A 2-ingredient recipe from thekitchn caught the Blogger's eye when researching low/no sugar treats for Pre-diabetics.
Sugar is not forbidden for pre-diabetics but obviously is kept to a minimum. And if you can have a chocolate treat without added sugar, well...is anyone going to complain?
The brownie base consists of eggs and chocolate, which means it is also gluten free. Add-ins of your choice give great versatility.
But be warned: if you like your treats with plenty of sugar and a layer of icing, these are not for you.
The No-added-sugar Mocha Walnut Brownies were tested on a team of builders. Those with blood sugar problems or are into healthy eating loved them, noting the chocolate's intensity. But 'ordinairy' people who normally love brownies were disappointed and thought a thick layer of icing wouldn't go amiss.
If you're keen to try this recipe, be careful. The eggs need to be whipped at least 8 mins until pale yellow and voluminous. The chocolate has to be melted gently and cooled to an oozing texture before being folded with the whipped eggs.
They brownies are worth it. The chocolate is intense, satisfies a craving but doesn't set up the usual clamour for more, more, more.
Which is just as well. This is not a frugal bake but it makes a lot of portions which can be frozen for 6 months.
If you're not worried about sugar, a layer of icing sugar, lighter buttercream or if budget allows, chocolate ganache adds a punch of sweetness.
- Line a 20cmx20cm/8"x8"pan with greaseproof paper extending over edges for easy removal. (67 prefers smaller portions and used a 19cmx31cm/7inx12inpan)
- Preheat oven to 175c/350F
- Place chocolate in a LARGE heatproof bowl over a pan of water that has been boiled but cooled to simmering. (If chocolate chips are not available, coarsely chop bars of baking chocolate). Keep an eye on it, stirring occasionally.
- Beat the eggs until pale yellow and significantly increased in volume...at least 8 mins. It's ready if, when you lift the beaters, the batter falls back on itself in ribbons.
- Check the chocolate; when nearly all of it is melted, take it off the heat; stir in coffee until dissolved, cool.
- When chocolate is warmish but still liquid, add 1/4 of beaten eggs and fold in with a spatula (fold: draw spatula down the centre of the bowl to the base, drawing it up and over; repeat while turning the bowl).
- When first quarter of eggs is incorporated, add another quarter; repeat step 6 until eggs are fully incorporated
- Stir in walnuts, distributing as evenly as possible
- Pour into pan; spread batter into the edges & corners until level
- Bake 25 mins (18-20 mins for larger pan) or until toothpick inserted in centre comes out clean
- Place on a cooling rack; rest 30 mins
- Lift parchment paper and brownies onto a cutting board; cut into thick fingers/bars or squares
- Freezing: Arrange pieces on a tray with plenty of space in between; flash freeze 1-2 hours; place in an air-tight container with greaseproof paper separating individual bars OR wrap individually in double cling film and foil; bag up, defrost as needed
- 'These are intensely mocha flavoured but in a good way. I liked them unadorned but added a dab of white chocolate for sweetness. Portion control and the intense flavours meant I loved the thin bars.' Retired journalist
- 'Yum! You can really really taste the chocolate; I love that they are not sweet.' 'Not sweet enough for me; I'd love more icing.' Builders
- 'I'm a sugar person and for me they needed more sweetness.' Handyman
- stir in fresh raspberries just before baking
- if not worried about sugar, cover brownies with plain buttercream icing; scatter over dried raspberries
- for Salted Caramel Brownies, add 1 tbsp essence of caramel to batter; pour into pan; when cooked and cooled, scatter over sea salt
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