Sugar-Free Brownies


Sugar-Free Brownies


  • 0,5 dl butter
  • O,5 dl cocoa butter
  • 0,5 dl unsweetened cocoa powder
  • 2 eggs
  • 1 tbsp honey
  • 2 tbsp maple syrup
  • 1,5 dl all-purpose flour
  • A pinch of sea salt
  • 0,5 dl milk
  • 1 dl chopped cashew nuts or hazelnut
  • For topping: 1 tbsp cocoa butter, ½ tsp cocoa powder, 1 tsp honey


  1. Preheat the oven to 175° C/ 347° F.
  2. Melt butter, cocoa butter and cocoa powder on a low heat together, stirring occasionally until smooth. Then remove from heat and let it cool.
  3. Beat the eggs with honey and maple syrup.
  4. Add flour and salt. Mix well.
  5. Add milk and mix well.
  6. Add 1/3 of the nuts and mix.
  7. Pour into a butter-slathered pan (20 cm x 20 cm) and cover with the rest of the nuts.
  8. Bake for 20-25 minutes (try with a toothpick, when it comes out clean it is done).
  9. Let it cool down and cut into squares.
  10. While the brownies are cooling make the raw chocolate. For the chocolate, melt together cocoa butter and powder over a low heat and then add honey. Mix well. Take it off the heat and mix until the chocolate cools down and gets thicker.
  11. When the chocolate is thicker then put it into a pastry bag and cover the brownies with chocolate (or you can do it with a spoon as well). Wait until the chocolate is firm.
  12. Serve! (The brownies stay good for few days and in the freezer, you can keep them in weeks). 


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