Nut-Free Double Chocolate Brownies

These nut-free double chocolate brownies are a brilliant lower carb count option.

gluten-free, refined sugar-free and nut-free double dark chocolate brownies

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, as well as a recipe that is nut-free then these nut-free double chocolate brownies certainly won’t disappoint. Not only are they also gluten-free, but by using artificial sweeteners, they are free of refined sugars as well!

A lot of my bakes tend to use almond flour, as for us it often works as carb-count free. However, this isn’t a great option for nut-allergy sufferers. The challenge was then to find another gluten-free flour that had a low to medium GI (Glycemic Index).⁠ By choosing low to medium GI flour means that your body will digest it slower causing a slower and potentially smaller rise in blood sugar levels. So let me introduce you to buckwheat flour.

These nut-free double chocolate brownies use buckwheat flour instead, which previously has been a good option for us in pancakes.⁠ Buckwheat Flour doesn’t contain any wheat as the name would have you believe but in fact, is a member of the rhubarb family. It’s a really versatile flour great in both sweet and savoury dishes.

These nut-free double chocolate 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 brilliant as a tasty afternoon snack or served with a big scoop of vanilla ice cream as a delicious dessert. I promise you they never hang around for long in my house.

Note on sweeteners

In this recipe, I suggest using a brown sugar replacement. 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. I currently like the drops from MY Protein, Flavadrops. This 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!

I also added a couple of extra drops of chocolate stevia drops to help sweeten and intensify the chocolatey-ness. Although these arent essential as they are pretty intense.

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 nut-free double chocolate brownies

  • Eggs
    • A key component to any bake and should be free-range
  • Brown sugar replacement
    • 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
  • Sugar free vanila drops
    • I use a sucralose based product, currently I like the drops from MY Protein, Flavadrops
    • Alternatively use a good quality vanilla extract as it really makes a big difference to the flavour in your baking
  • Buckwheat Flour
    • This is a great gluten-free flour that despite its name does’nt have wheat in it
    • It is also moderate to low GI
  • 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!

Diabetes Note

These really make a great sweet treat option. Because of the use of sweeteners and good quality dark chocolate, the overall carb count is dramatically reduced compared to a traditional brownie that uses wheat flour.

We have found that making some switches in recipes to reduce the overall carb count has helped to avoid some of those dreaded blood glucose spikes.

Carb Counting

The overall carb count for a serving of these nut-free double chocolate brownies based on the ingredients we would count (flour, chocolate and cocoa powder):

Buckwheat flour= 200g – 136g of carbs

Dark Chocolate 85% = 300g – 57g of carbs

Unsweetened Cocoa Powder =70g – 8.7g of carbs

Now add all the carbs together – 136+57+8.7 = 201.7g

Finally divide this by the serving size, 15 – 201.7/15 = 13.4 g of carb per brownie

Double Dark Chocolate Brownies

Double Dark Chocolate Brownies

These gluten and refined sugar-free brownies don’t hang around for long in my house! They have an intensely chocolatey kick, perfect for an afternoon snack, or served with a big scoop of vanilla ice cream as a delicious dessert.

0 from 0 votes
Cuisine: Sweet Treats, DessertDifficulty: Easy
Servings

15

servings
Total time

45

minutes

Ingredients

  • 4 large eggs

  • 150 g brown sugar replacement (see notes above)

  • 5 to 10 drops sugar-free vanilla flavour liquid or 1 tsp vanilla extract

  • 200 g buckwheat flour

  • 70 g unsweetened Cocoa Powder

  • 1.5 tsp gluten-free baking powder

  • pinch of salt

  • 150 g dark chocolate chips 70% or above

  • For the dark chocolate topping
  • 100 g Dark chocolate, 70% or above

Directions

  • Use a brownie tin measuring 9″x9″. Grease the tin and line with baking paper.
    Preheat the oven to 160°C fan /180°C conventional / 325° F.
  • In a large bowl whisk the eggs. Then add 60ml water, brown sugar replacement, and vanilla extract or sugar-free flavour drops and stir with a spatula until combined.
  • In another large bowl combine the dry ingredients – buckwheat flour, cocoa powder, salt, baking powder and mix.
  • Then pour the egg mixture into the bowl with the dry ingredients and mix well. Fold in the chocolate chips.
  • Pour the batter into the prepared baking tin.
  • To make the topping simply melt the dark chocolate carefully in the microwave or in a bowl over a boiling pan of water.
    Once melted pour and swirl over your brownie batter using a fork to move it around.
  • Place in the oven and bake for about 30 mins.
  • Leave them to cool for another 30 mins in the tin before cutting into your bars and continuing to cool.

Tips and Notes

  • See notes above on sugar alternatives
  • Use good quality chocolate, 70% or above as this really makes the difference with these brownies. Plus the higher the cocoa content the lower the sugar.
  • Diabetes Note – These really make a great sweet treat option. Because they use sweeteners and good quality dark chocolate the overall carb count is dramatically reduced. This helps to avoid those dreaded blood glucose spikes.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Disclosure

This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Please read my disclosure for more info.