Sugar Free Brown Butter Brownies

Sugar Free Brown Butter Brownies are the chocolatey dessert that are about to become your new favorite treat.

Made with browned butter, these brownies have a fudgy texture, shiny and crackly top, and an intense chocolate flavor, making them every bit as indulgent as the original brownie with sugar.

Why this recipe works.

This brownie recipe has no added sugar yet, delivers a bakery-style fudgy brownie that is as good as the sugared counterparts.

Here is what else you will like about this recipe.

• The ingredients used in this are basic ingredients that you may already have on hand.
• What differs in this recipe is the butter is browned first. Browning the butter adds a deep, nutty flavor that takes classic brownies to the next level.
• Customizing this low-sugar dessert recipe is as easy as adding chopped walnuts or a teaspoon of espresso to bring out the chocolaty taste.
• These fudgy brownies are perfect as a dessert or for sharing with others at a gathering such as a potluck or celebration.

Have you tried my recipe for Sugar Free Chocolate Chip Brownies?

Made with chocolate chips and no added sugar, those brownies are rich, chewy, and fudgy. Both this recipe for Brown Butter Brownies and that recipe for Chocolate Chip Brownies are no added sugar brownie recipe that are sure to please!

Unsweetened Cocoa Powder is used to give these brownies a chocolaty flavor. You can find unsweetened cocoa powder here.

Ingredients Needed.

• Butter. Unsalted butter is preferred.
• Sugar Alternative. Use a granular sugar alternative that measures like sugar and that can also be baked with. Granulated erythritol and monk fruit blend can work in this recipe.
• Eggs Large eggs at room temperature.
• Vanilla Extract Added for flavor balance.
• Flour. Regular all purpose flour was used to make my brownies.
• Unsweetened Cocoa Powered Gives these brownies that chocolaty flavor and color.
• Baking Powder. Added for leavening.
• Salt. A small amount of salt is used to enhance the chocolate flavor.
• Sugar Free Chocolate Chips for baking. Makes these brownie extra-fudgy.

How to Make Brown Butter Crinkle Top Brownies

• Prep Time 15 minutes .
• Bake Time 25–30 minutes.
• Servings 16 .
• How to serve : Serve warm with Sugar Free Vanilla Ice Cream on the side or the next day as an on-the-go treat.
• Notes: You will need an 8x8 inch square baking pan, Light-colored saucepan (for browning butter), mixing bowls, a whisk, and a rubber spatula or similar item.

1. Prepare. Preheat your to 350°F. Also, prep your baking pan for nonstick. Parchment paper that overhangs the sides of the pan works well in this recipe.
2. Brown the Butter Preferably in a light colored saucepan, on medium heat, melt the butter, whisking as needed, until the butter turns from yellow to golden, then to an amber-brown. You will see small brown bits form at the bottom of the saucepan when the butter has browned (about five to seven minutes). Immediately remove the saucepan from the heat to prevent burning. Wait about a minute and then carefully transfer the browned butter to a large mixing bowl to cool for five minutes.
3. Wet Ingredients Once the butter has slightly cooled in the mixing bowl you can whisk in the sugar alternative. Try to whisk the ingredients vigorously so that the sugar alternative can fully dissolved into the cooling butter. Then, whisk in the eggs, one at a time and whisking between additions, followed by the vanilla extract.
4. Dry Ingredients In a medium sized mixing bowl, use a whisk to combine together flour, unsweetened cocoa powder, baking powder, and salt.
5. Combine Use a rubber spatula to gradually fold in the dry mixture from the last step into the wet ingredients in the large bowl, mixing until just combined. A few streaks of flour are acceptable. Then gently fold in the chocolate chips.
6. Bake Evenly spread the mixture into your prepared baking pan. Gently tap the bottom of the baking pan on your countertop and then place it into the oven to bake. Bake your brownies for 25-30 minutes or until the brownies appear to be set and the top is somewhat shine.
7. Cool Allow the brownies to fully set in the pan before removing them from the pan to slice into servings.

Tips for making the best fudgy sugar free brownies

The brown sugar alternative that you choose to use in this recipe is important to the success of this recipe. Use a quality sugar substitute to help maintain the fudgy texture. Granulated monk fruit and erythritol blends or allulose produce the best results as they tend to dissolve better into the browned butter and provide a clean sweetness without significantly affecting the texture.

More helpful tips for you.

1. Using a light-colored saucepan to brown the butter is suggested so that you can see the butter while it browns. This means that you will see the changes in color and the golden-brown specks on the bottom of the pan more accurately.
2. Browning the butter is an important step in the recipe. Whisk the butter frequently and watch it closely. Once you see golden-brown specks on the bottom of the pan and smell a nutty aroma, remove it from the heat immediately to prevent burning. The cooling step following the browning is important to prevent the eggs from scrambling in the next step.
3. Your brownies are done baking when the edges are set and slightly pulling away from the sides of the pan, while the center still looks just a little soft. While you could use the toothpick test, note that you may get a false negative result due to the melting chocolate chips.

FAQ

• Can I use allulose instead of a monk fruit sweetener?
  Yes! Allulose is an excellent choice for brownies because it browns well and creates a soft, chewy texture that is similar to traditional sugar-based brownies. Depending on the brand, you may need to use slightly more allulose than the recipe calls for (check the directions on the packaging).
• Can I make these brownies without chocolate chips?
  Absolutely. The brownies are rich and chocolatey on their own. I like to add the chocolate chips to brownies because I enjoy the extra pockets of melted chocolate and make the brownies even more fudgy.
• Why didn't my brownies develop a shiny top?
  The shiny top is created when the sweetener dissolves well into the warm browned butter and the eggs are thoroughly whisked into the mixture. Different sugar substitutes may also affect the appearance of the crust.
• Why are my brownies crumbly?
  Crumbly brownies are often caused by overbaking or using too much flour. Be sure to measure the flour accurately and remove the brownies from the oven when a toothpick comes out with a few moist crumbs attached.
• How do I get clean brownie slices?
  Allow the brownies to fully cool completely before cutting is the best way to get your clean slices. For the cleanest cuts, you can chill the brownies for 30 minutes and use a sharp knife wiped clean between slices.

Variations.

• Add a crunchy nutty element. Chopped walnuts or pecans can taste good in this recipe.
• Sprinkle flaky sea salt over the batter just before baking. The contrast between sweet chocolate and salty flakes creates an irresistible flavor combination.
• Whisk in a teaspoon of espresso powder to the dry ingredients. The coffee flavor will not be overpowering and will enhance the richness of the chocolate!

How to store brown butter brownies.

Once your brownies have fully cooled, they can be stored in an airtight container. When properly stored, brownies should keep for up to three days at room temperature, up to a week refrigerated, and frozen for up to a few months. You can warm up your brownies in your microwave.

You may also be interested in these brownie recipes.

• Sugar Free Chocolate Cheesecake Brownies
• Sugar Free Buckeye Style Brownies
• Sugar Free Skillet Brownie Recipe
• Sugar Free Brownie Cookies
• Sugar Free Cake Mix Brownies - 4 Ingredients
• No Added Sugar No Bake Brownies