This gluten and refined sugar-free double dark chocolate brownie recipe will give you an intensely chocolatey kick!
If you prefer an extra chocolate hit over the peanut butter chocolate brownies, then these double dark chocolate brownies are sure to fit the bill. I can promise you that they don’t hang around for long in my house.
You can’t beat a great chocolate brownie, but there are just so many recipes to choose from. However, if you are looking for a change from the traditional, these certainly won’t disappoint. Not only are they low carb and gluten-free, but by using artificial sweeteners, they are free of refined sugars as well!
These brownies are deliciously rich with an intense chocolatey kick, enough to satisfy any sweet craving. The extra layer of intense dark chocolate just adds to making them even more moreish.
They are perfect for an afternoon snack or served with a big scoop of vanilla ice cream as a delicious dessert. Or if you are feeling really indulgent then enjoy them as a double combo!
Note on sweeteners
In this recipe, I suggest using a brown sugar alternative. I tend to use either Sukrin Gold or NKD living Erythritol Gold as a substitute for soft brown sugar. Both work really well in this recipe as they have a slightly mellower flavour which works well with chocolate. I have also baked these using Xylitol and to be honest, they still taste wonderful.
In addition, instead of using vanilla essence, a staple for lots of bakes, I replaced this with sugar-free vanilla drops. Our taste preference in this house is a sucralose based drop, however, you can also use stevia-based drops if you prefer. However, if you only have vanilla essence then just use that!
Don’t be afraid to experiment with different sweeteners and the quantities in sweet recipes. It may take a few attempts to find your preference as we all have a different palate.
What you will need for Chocolate and Peanut Butter Brownies
- A key component to any bake and should be free-range
- Brown sugar alternative
- I use Sukrin gold or NKD living Erythritol Gold, but I have made these with Xylitol and they still tasted great
- see notes above on Sweeteners
- Vanilla extract
- Try and use a good quality vanilla extract as it really makes a big difference to the flavour in your baking
- Ground almonds
- These are not only gluten-free but add an extra nutty flavour and are a great no carb-count option
- Unsweetened cocoa powder
- Intensifies the chocolatey-ness of these brownies and adds a slight bitterness
- But make sure it doesn’t have any added sugar
- Baking powder
- I use Gluten-free
- Essential for adding air and lightness into your bakes
- Dark chocolate chips
- Try and use a chocolate that has a cocoa content 70% or above as this really makes the difference with these brownies.
- Plus the higher the cocoa content the lower the sugar!
These really make a great sweet treat option. Because of the use of almond flour, sweeteners and good quality dark chocolate, the overall carb count is dramatically reduced.
We have found that by making some switches in recipes to reduce the overall carb count has helped to avoid some of those dreaded blood glucose spikes.
In our case, we only carb counted the chocolate used and divided it by 16 to get the individual brownie carb count. However, when considering your carb counting requirements, you know best on deciding what aspects of this recipe to count.