The Ultimate No Refined Sugar Chocolate Brownies

(recipe based on Davina McCalls Sugar Free Bakes)

These are the ultimate no refined sugar, gooey chocolate brownies. Ok I'm using honey, which can still spike blood sugar, and for diabetics it might still be an issue, but it does have a slightly lower glycaemic index. There is a slightly better nutrient profile, as it does contain small amounts of vitamins and minerals but they’re not really significant.

But these are a little sweet treat and can be a nice alternative to the traditional chocolate brownies - life is about balance.

I do find I struggle to eat the traditional brownies due to their sickly sweet taste. It’s amazing how you can change your taste buds by cutting out refined sugar.

Ingredients

• 125g dark chocolate (100% cocoa)

• 100ml milk (I use plant based alternatives)

• 100g unsalted butter

• 200g honey (or I mix this up with maple syrup / date syrup)

• 1 tsp vanilla bean paste

• 50g cocoa powder

• 3 eggs (or to make it vegan, I use 3 tbsp of aquafaba per egg)

• 80g oat flour

• 70g wholemeal spelt flour, or if you want to be completely gluten free I use ground almonds and you get more of a halwa texture

• 1 tsp baking powder

Instructions

• Preheat the oven to 170°C Fan or 190°C, and grease and line a 30 x 30 cm brownie tin with baking paper.

• Warm the chocolate, milk, butter, honey, and vanilla paste in a saucepan, over a very low heat. It should form a rich, shiny mixture.

• Switch off the heat and whisk in the cocoa powder. Let it cool for a few minutes, then one by one beat in the eggs or egg alternatives.

• Add the dry ingredients - flour(s) and baking powder.

• Pour into the prepared tin and bake in the oven for about 15 minutes until it is just set in the middle. You want it to be a bit gooey and soft so don’t overbake it. As soon as you take it out, remove from the tin and allow it to cool and then cut into squares.

To Serve: Slightly warm with a dollop of Greek yoghurt

Enjoy!