Sugar-Free Chocolate Macadamia Brownies

August 5, 2015

Chocolate Brownies Sugar FreeSince giving up the white stuff three years ago, I’ve been on the search for the perfect sugar-free chocolate brownie with a hard top and fudgy centre.

My new life without sugar meant if I wanted to eat sweet treats, I’d have to make them myself with glucose rather than the usual table sugar – which contains half glucose and half fructose (that’s the bad stuff I avoid).

This proved easier said than done.

Having never previously baked anything more complicated than roast vegetables (and even that wasn’t a wild success), I had to start from the beginning and learn how to grease and line a baking tray, and test if a cake or slice was cooked with a skewer.

So, I’m not shy to admit I’ve tried many recipes, and sampled many brownies!

I created this recipe after several experiments, and the end result is dense, almost cakey brownie. I think of it as a work in progress…it doesn’t quite have a hard top, but it is right up there in the taste stakes!

I like the taste of coconut flour in my cooking, and it’s a good option if you’re gluten free. But it’s not as easy as just swapping it for normal flour. You need to adjust the liquid levels too, so this recipe required some trial and error.

The end result: the antioxidants in the cacoa/cocoa powder, the healthy fats in the macadamias and coconut flour make this a delicious and nutritious snack.

I was so happy with this gluten free, sugar free, chocolate macadamia brownie recipe that I decided it was worth sharing.

And if you’re not familiar with the ingredients I substitute for sugar, rice malt syrup looks similar to honey and is available from most health food stores or supermarkets in the health food or sweeteners section. I buy my dextrose from the home brew section of Big W.

I’ll continue to look for the perfect hard-top brownie recipe, but until then, these take the cake!

Sugar-Free Chocolate Macadamia Brownies

Serves 10


150g butter, melted

3 eggs

3/4 cup dextrose

1/2 cup coconut flour

1/2 cup cacoa or cocoa powder

1/2 cup rice malt syrup

1 tsp vanilla essence

1/2 cup macadamias, chopped


Preheat the oven to 150°C. Grease and line a baking tray (I use 20cm x 31cm).

Mix together all ingredients, except the macadamias. Using a hand mixer helps to achieve a desirable texture. Mix until the batter changes to a lighter colour.

Fold in the macadamias.

Pour the batter into the prepared tray.

Bake for 30 – 35 minutes

Cool in the tray for 30 minutes. Cut into squares and store in an airtight container in the fridge or freezer.


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