Prep: 10 minutes | Cook: 25 minutes | Ready In: 35 minutes Serves: 12
This is the sugar free non-vegan version of the Cocoa Brownies.
1/2 cup butter
1 teaspoon rice syrup (or different alternative)
3/4 cup flour
1 teaspoon baking powder (optional but recommended)
1/4 cup cocoa powder
1/2 cup milk
1 pinch salt
1 teaspoon vanilla
- Preheat oven to 350° F (177° C). Grease and flour an 8-inch square baking pan or a brownie mold.
- In a large bowl cream butter with an electric mixer. Add rice syrup and mix again. Add eggs and beat well.
- Add flour, baking powder, cocoa, milk, salt and vanilla and beat thoroughly.
- Spread the batter into the prepared baking pan or brownie mold.
- Bake in the preheated oven for 25 minutes.
They can be made gluten free by using gluten free flour such as almond flour, rice flour, etc. (careful with coconut flour!!!! You can substitute but not entirely) and the amount of sugar can be varied too. Check out the recipe to my Gluten free Cocoa Brownies.
To veganize them, double the ingredients and substitute the eggs with 2 tablespoons (one for each) soy flour, the butter with vegetable oil (eg. sunflower or corn oil) and use water, soy milk or almond milk instead of whole milk. For detailed ingredient amounts and directions, check out my Vegan Cocoa Brownies recipe and for detailed ingredient substitutions, visit the vegan ingredient substitutions page.
You can add additional flavors by adding bananas (see [insert banana brownie recipe]), strawberries and other fruit or alcohol (eg. Baileys® – see below). The vegan versions are on the individual recipe pages in the “FYI” section.
For Christmas you can also add eggnog or Baileys® – to find out more, view the Cocoa Baileys® Brownies recipe.
Using the brownie molds, baking will not take as long as stated in the recipe above. To make sure they don’t turn out too hard and as baking times can vary, it will be best to check after 15 minutes. I’m guessing the brownies should be fine after 20 minutes. The overall baking time depends on the actual temperature (which can vary when converting from F to C and vice versa), the size of the brownie mold and the consistency – which can vary depending on the ingredients you use (type, brand, etc.).