Fudgy Chocolate Brownies

Ingredients

Tap to check items off as you bake.

• 3/4 cup allulosebrowns and stays soft like sugar
• 1/2 cup Dutch-process cocoa powder
• 3/4 cup almond flourfinely ground, blanched
• 1/4 cup unsweetened plain Greek yogurt, 5%
• 3 tbsp melted butter or coconut oil
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1/4 tsp baking powder
• 60 g 85% dark chocolate, choppedhalf melted in, half folded through

Instructions

Oven 175°C / 350°F · 8x8 inch (20cm) square pan, parchment lined

1. 1

   Heat the oven to 175°C / 350°F and line an 8x8 inch pan with parchment, leaving an overhang.

2. 2

   Melt half the dark chocolate with the butter, then whisk in the cocoa powder until glossy.

3. 3

   Whisk the eggs, allulose and vanilla for 2 minutes until pale and slightly thickened — this builds the crackly top.

4. 4

   Fold in the chocolate mixture, then the Greek yogurt.

5. 5

   Add the almond flour, baking powder and salt and fold just until no dry streaks remain. Fold in the remaining chopped chocolate.

6. 6

   Spread into the pan and bake 20-24 minutes.

7. 7

   Cool completely in the pan before slicing — allulose batters set as they cool.

Smart substitutions

• Almond flour instead of white flour

  Adds protein and fat while cutting net carbs.

  Texture: Softer, more fudgy crumb — brownies need a full cool to firm up.

• Allulose instead of sugar

  Nearly zero calories and no blood-sugar spike, but it still caramelises.

  Texture: Bakes moister and browns faster, so watch the last 5 minutes.

• Greek yogurt for half the butter

  Cuts fat and adds protein.

  Texture: Keeps the centre dense without greasiness.