Sugar Free White Chocolate Brownies

These Sugar Free White Chocolate Brownies are perfect for anyone craving a rich, chewy dessert without all the extra sugar.

Made with white chocolate chips, these no added sugar brownies are a soft and chewy with a rich butter taste.

Why this recipe works

These sugar-free white chocolate brownies are a must-try because they’re the perfect combination of soft, chewy, buttery, and sweet without relying on traditional sugar. We like that they are as easy to make as regular brownies, with a crispy top, and filled with white chocolate chips.

Here is what else you will like about this recipe.

• This is is a simple recipe made with simple ingredients that you may already have on hand.
• The sugar free white chocolate chips add extra pockets of sweetness throughout the brownies, while the simple pantry ingredients keep the recipe easy and approachable
• Prep time for this recipe is about 10 minutes.
• These white chocolate brownies are perfect as an after dinner dessert or for sharing with others at a potluck or bake sale.

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 White Chocolate Brownies and that recipe for Chocolate Chip Brownies are great tasting brownie recipes that you can make with no added sugar.

Sugar Free White Chocolate Chips are both melted into these brownies and added whole. You can find sugar free white chocolate chips here.

Ingredients needed.

• Flour Regular all purpose flour.
• Baking Powder. Added to provide a little lift so the brownies bake evenly
• Salt. This can be omitted if you are using salted butter.
• Butter. Unsalted butter is preferred.
• Sugar Free White Chocolate Chips. These will be melted into the batter and folded in for a double dose of sweet, creamy white chocolate flavor throughout.
• Sugar Alternative Use a granular sugar alternative that measures like sugar and that can also be baked with. Allulose or an Erythritol/monk fruit blend can work.
• Eggs Large eggs at room temperature.
• Vanilla Extract Added for flavor balance.

How to Make White Chocolate Brownies without Sugar.

• Prep Time 10 minutes .
• Bake Time 45 minutes .
• Servings 16 .
• How to serve : Serve freshly baked or as is for dessert or as a snack.
• Notes: You will need and 8x8" baking dish, a saucepan, mixing bowls, rubber spatula, and a whisk.

1. Prepare. Preheat your oven to 350℉. Also, prep your baking dish for nonstick. Greasing or spraying it well should work.
2. Dry Ingredients. In a medium bowl, use a whisk to combine together the flour, baking powder, and salt.
3. Melt In a saucepan on medium heat, melt together the butter, a third cup of white chocolate chips, and the sugar alternative, whisking or stirring as needed, until everything is well melted and combined. Then remove the ingredients from the heat and allow the ingredients to sit for a couple of minutes.
4. Combine. Once the ingredients have sat, you can add the eggs and vanilla extract to the bowl, adding the eggs one at a time and stirring between additions. Then stir in the dry ingredients from the first bowl stirring until just combined. Lastly, use a rubber spatula or similar item to fold in the remaining white chocolate chips.
5. Bake. Evenly spread the mixture into the prepared baking dish and then press in additional chocolate chips if desired. Bake the brownies for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
6. Set. Allow the brownies to cool and set before slicing and serving.

Tips for making the best white chocolate brownies.

For the best texture, use a granulated sugar substitute that measures 1:1 like regular sugar and is made for baking. Allulose is one of the best options because it melts smoothly and helps create soft, chewy brownies without a gritty texture. Monk fruit baking blends and erythritol blends also work well, though erythritol-based sweeteners may create a slightly firmer texture.

More helpful tips for you.

1. Let the melted mixture cool slightly before adding the eggs. After melting the butter, sugar substitute, and white chocolate together, let it sit for a minute or two before stirring in the eggs. This helps prevent the eggs from scrambling and keeps the batter smooth.
2. When adding the dry ingredients, mix until the flour is incorporated and there are no dry streaks left. Overmixing can make the brownies dense or tough.
3. Avoid overbaking the brownies. You can start checking the baking brownies at around the 40-minute mark. They should be done baking when a toothpick inserted in the center to come out mostly clean with a few moist crumbs, not wet batter. Since the brownies continue to set as they cool, so pulling them out of the oven at the right time helps keep them soft and chewy.

FAQ

• What is the best sugar substitute for these brownies?
  A granulated sugar substitute that measures 1:1 like regular sugar works best. Allulose is one of the top choices because it melts smoothly and helps create a softer, more chewy texture. Monk fruit baking blends and erythritol blends can also work well.
• Can I use regular white chocolate chips instead of sugar free white chocolate chips?
  Yes, you can use regular white chocolate chips if you prefer, but keep in mind the brownies will no longer be completely sugar free. For a true sugar free version, be sure to use sugar free white chocolate chips that can also be baked with.
• Can I make these brownies low carb or keto?
  These brownies are lower in sugar, but they are not fully low carb or keto as written because they use all-purpose flour. If you want a keto-friendly version, you can try replacing the flour with a low-carb flour alternative that measures 1:1 with regular flour, but the texture may change.
• Why do I need to let the melted mixture cool before adding the eggs?
  Letting the melted butter, white chocolate, and sugar substitute mixture cool slightly helps prevent the eggs from scrambling when they’re added. This keeps the batter smooth and gives the brownies a better texture.
• Why are my sugar free brownies dry or crumbly?
  Sugar substitutes can sometimes change the texture of baked goods, especially if they don’t dissolve well. Using allulose can help create a softer texture, and be careful not to overbake the brownies. Pull them out when a toothpick comes out with a few moist crumbs instead of waiting until they look completely dry.

Variations.

• For a little crunch in the texture, stir in chopped pecans, walnuts, or macadamia nuts. They pair especially well with the sweet white chocolate flavor and add a nice contrast to the soft, chewy texture.
• If you want a little contrast to the sweetness of the white chocolate, add a handful of sugar-free dark chocolate chips. This gives the brownies a richer flavor and makes them feel even more indulgent.
• Add a few seasonal toppings like sugar free sprinkles or a drizzle of melted sugar free chocolate after baking for a fun holiday or party version.

How to store brownies with white chocolate chips.

Leftover brownies should be stored in an airtight container. When properly stored, they should keep for up to a few days at room temperature, refrigerated for up to a week, or frozen for up to a couple of months. Note that because sugar alternatives can slightly change texture after chilling, these brownies taste best when you let them sit at room temperature for a bit before enjoying. This helps them soften back up and brings out the white chocolate flavor.

You may also be interested in these no added sugar sweet treats.

• No Added Sugar Cornflake Cookies
• Sugar Free Chocolate Chip Brioche Rolls
• Sugar Free Kentucky Butter Cookies
• Sugar Free Chocolate Dump Cake
• Sugar Free Cake Mix Brownies - 4 Ingredients
• 15 Sugar Free Cookie Recipes Everyone Loves