How to make Fudgy Low Sugar Brownies

I realize I'm making a big statement here. I'm always saying that reducing sugar is not really an option for brownies if you want fudgy moist brownies (which is the only kind of brownie). Sugar is so much more than just sweetness... sugar has a functional role, but my Fudgy Low Sugar Brownies will give you that wonderful texture with almost half as much sugar as popular classic Shiny Crust Fudge Brownies and my BEST Thick Homemade Brownies.

WHY YOU WILL LOVE THIS RECIPE

• Easy recipe, No mixer - this is the EASIEST brownie recipe! All you need is 6 simple ingredients and 5 easy steps! You can make these brownies with just a bowl and a whisk.
• Low sugar - there's just over ½ cup of sugar in this recipe which is just 115g. That is almost HALF the amount of sugar compared to typical brownie recipes. Make sure you follow the instructions carefully to ensure you still get the fudgy texture and shiny crust.
• Shiny crust brownies - I'm going to show you how to get that shiny crinkle top even with half the sugar!
• Fudgy chocolate brownies - These brownies have the fudgiest texture and stay moist for days without drying out. These are not cakey at all! They have intense chocolate taste thanks to bittersweet chocolate and not a lot of flour.

INGREDIENTS FOR LOW SUGAR BROWNIES

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

• All purpose flour - regular all purpose flour is perfect to make fudgy brownies. Use unbleached flour which will give you that nice dense texture.
• Pure vanilla extract - vanilla is essential to enhance the flavor of the chocolate. I like this Madagascar Bourbon Vanilla extract.
• Unsalted butter - the best brownies that have a chewy fudgy texture are made with butter.
• Granulated sugar - simple fine white granulated sugar keeps these brownies moist. If you reduce the sugar any further, then they will not be as fudgy and they are less likely to have the shiny crust. If you have access to caster sugar, I recommend using it! Caster sugar is common in the UK and Australia. It is finer than regular granulated sugar and will dissolve more readily.
• Egg - 2 whole eggs will provide majority of the structure in these brownies.
• Dark chocolate - anything between 50 and 70% cocoa solids will work. I prefer bittersweet chocolate and these bittersweet chocolate callets are very convenient.

STEP BY STEP INSTRUCTIONS

• STEP 1.) Melt chocolate. Combine chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir frequently until melted, or you can do this in the microwave gently with frequent stirring so it doesn't burn.
• STEP 2.) Dissolve sugar. Combine eggs with sugar in a heatproof mixing bowl and set over a saucepan with about ½ inch of simmering water. Whisk constantly until the sugar is completely dissolved in the eggs. It will start to look syrupy and you should feel no grit or granules when you rub it between your fingers.
• STEP 3.) Beat eggs and sugar. Use a hand mixer on high speed, or use a stand mixer with the whisk attachment, and beat the eggs and sugar for 2-3 minutes until pale, thick and fluffy. When you lift up the beaters, the egg mixture will form a slowly disappearing ribbon on the surface of the mixture when it falls back into the bowl.

• STEP 4.) Combine eggs and chocolate. Add the warm chocolate mixture to the egg mixture and mix it in well. Beat in vanilla and salt.
• STEP 5.) Add dry ingredients. Stir in flour until well incorporated and smooth. Pour batter into prepared pan and use the back of the spatula to smooth out the surface. Sprinkle extra chocolate chips on top.
• STEP 6.) Bake! Spread the batter into your lined baking pan and bake for 17-20 minutes until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs. Transfer pan to a wire rack and let cool completely. Do not over bake!

EXPERT BAKING TIPS FOR LOW SUGAR BROWNIES:

• Never use raising agents like baking soda or baking powder. Brownies are meant to be dense and using leavening will create gases that can make the brownie seem dry.

• Mix the eggs with the sugar first instead of stirring the sugar into the melted chocolate. Sugar cannot dissolve in fat, but it can dissolve in the water within egg whites.

• Keep the chocolate warm. Adding warm melted chocolate to the egg mixture will not scramble the eggs! First of all, it is not hot enough, and second of all, the eggs are already protected by the sugar. Adding warm chocolate will keep the batter warm to continue to encourage more sugar to dissolve.

• Measure flour accurately. Too much flour leads to a dry brownie. Either use a scale to weight the correct amount or measure using the spoon & sweep method where you gently spoon the flour into the cup and level it off with a knife.

• Watch the baking time. Since these brownies have less sugar, they take less time to bake and are more prone to over-baking which can leave them dry. Start checking after 17 minutes. A skewer should not come out clean - it should come out with a few moist sticky bits attached. If it comes out clean it may be over baked, and if it comes out with wet batter then it is still a bit raw.

RECIPE FAQ

What type of chocolate should I use for low sugar brownies?

For this recipe you can use any dark chocolate between 50% and 70% cocoa solids. Do not use milk chocolate because there is not enough cocoa to add the chocolate taste. Milk chocolate is often more than 70% sugar.

How do I make brownies with less sugar?

Sugar is called a humectant, which in Food Science chemistry terms means that it binds water and keeps things moist. Sugar performs its water binding ability best when it is thoroughly dissolved, so that is why the first step of heating the eggs with sugar first before beating it is important to make sure the brownies still have a fudgy texture.

How can I reduce the sugar in these brownies?

This low sugar brownie recipe has been designed to still provide all the same taste and texture as a traditional brownie with less sugar. I would not recommend reducing the sugar any further as it will make the texture dry and crumbly. The sugar has already been reduced to the maximum amount for success.

How to get the shiny crust on low sugar brownies?

Again, it's about dissolved sugar. Whisk the sugar into the eggs first. In this recipe you need to gently heat the eggs and sugar which will encourage more sugar to dissolve. The warmer temperature not only helps sugar dissolve, but it will encourage stronger bonds between egg proteins and sugar which is what creates the crackly crust. The longer you whip the eggs with the sugar, the thinner and shinier the crust will be. I'm using food science to make brownies with less sugar that are still soft, moist and chewy!

How do I know when my brownies are finished baking?

If your brownies turn out dry, then it is most likely because they are over-baked. These low sugar brownies are ready when a skewer inserted into the center comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. If the skewer is clean then the brownies are over-baked and if the skewer has wet batter then they are still raw.

How do I store brownies?

Brownies keep really well at room temperature as long as they are stored in an airtight container to prevent drying out. If you plan to keep them for more than a couple of days, then store them in the fridge.

Why are my brownies dry?

The number one reason why these would turn out dry is if they are over-baked. Since there is less sugar, they will bake faster! Check on the brownies at 17 minutes and they definitely shouldn't take longer than 20 minutes. Measure the flour accurately. All you need is 58g. Don't over-whip the eggs. They should be pale and thick but not white like marshmallow.

If you love brownies, check out these recipes!

Fudgy Low Sugar Brownies

Christina Marsigliese

Brownies with half the sugar and just as fudgy and moist with that shiny crust!

4.94 from 15 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 17 minutes mins

Servings 16 brownies

Ingredients

  

• 6 oz 170g dark chocolate (50-70% cocoa solids), coarsely chopped
• 7 tablespoon 100g unsalted butter
• 2 large eggs at room temperature
• ½ cup plus 1 tbsp 115g granulated sugar
• 1 teaspoon 5ml pure vanilla extract
• ⅓ cup plus 1 tbsp 60g all-purpose flour
• ¼ teaspoon salt
• ½ cup dark chocolate chips plus extra for topping

Instructions

 

• Preheat your oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on each end and butter the exposed sides.
• In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy.
• Combine eggs with sugar in a heatproof mixing bowl and set over a saucepan with about ½ inch of simmering water. Whisk constantly until the sugar is completely dissolved in the eggs. It will start to look syrupy and you should feel no grit or granules when you rub it between your fingers.
• Use an electric hand mixer to beat eggs with sugar for 2-3 minutes on high speed or transfer to a stand mixer fitted with the whisk attachment and beat until pale, thick and fluffy. When you lift up the beaters, the egg mixture will form a slowly disappearing ribbon on the surface of the mixture when it falls back into the bowl.
• Beat in vanilla and salt then stir in warm chocolate mixture until evenly blended. Stir in flour and fold it in until well incorporated and smooth. Fold in chocolate chips.
• Pour batter into prepared pan and use the back of the spatula to smooth out the surface. Sprinkle chocolate chips on top. Bake until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs, 17-20 minutes. Transfer pan to a wire rack and let cool completely.

Video