Recipe: Wendy’s Chocolate Brownies

Recipe: Wendy’s Chocolate Brownies

This delicious recipe was originally sourced by my mother-in-law from LaurenRabadi.com. I have tweaked it slightly to make it sugar-free using a product found at any of our local supermarkets. This is a tasty one to make when you feel like cake or brownies yet are avoiding sugar.

Gluten, grain and sugar free. Low carb, keto and vegetarian friendly.

Preparation time: 40 mins: 10mins prep time, 30 mins cooking time

Makes: 8 serves

Approximate calories per serve:  273

   Healthy Fat – 25g    Net Carbs-3g     Protein – 9g

  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • 3 eggs, room temperature
  • 1 tsp vanilla extract
  • 8 tbsp butter, softened
  • 115g softened cream cheese; I like Philadelphia 1/4 cup unsweetened cocoa powder or cacao powder
  • 50g sugar free dark chocolate (I use Well Naturally– sold at Woolworths and Coles)
  • 3/4 cup stevia
  • Optional: 30 dark chocolate chips (or more sugar-free chocolate chopped into chunks) or macadamia nuts (whatever takes your fancy!
  1. Preheat oven to 150C. Melt the butter in a bowl over boiling water on the stove top, then add in the sugar-free chocolate broken into pieces– stir until all is melted together.
  2. Cream together the butter/ chocolate mixture, cream cheese and stevia with either a hand or stand mixer.
  3. Add eggs in one at a time, waiting until the eggs are fully incorporated into the mixture before adding more. Add the vanilla extract. Mix together the dry ingredients in a separate bowl (baking powder, almond flour & cocoa). Slowly add the dry ingredients until fully incorporated. If adding more chocolate or nuts, stir them in here using a spoon or rubber spatula.
  4. Coat your baking pan with a coconut oil spray for clean removal of brownies (I also lined mine with backing paper). Pour in your mixture and smooth with a spoon or spatula.
  5. Bake for about 30 minutes (Give it a toothpick test at around 20-25 minutes to double check). Remove from oven and let cool for about 20 minutes.

Hint: Don’t be fooled if you think it isn’t cooked. When you take almond meal out of the over it tends to harden up once cooled!  I made a double batch of this and layered two brownies with sugar-free cream cheese icing with added cacao in the middle and on top (find the recipe in the PDF download – I only made a half batch of the icing)

Download the PDF Version of the recipe/s

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