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 my 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!
Triple Chocolate Brownies Perfect Shiny Crust Fudge Brownies Best THICK Homemade Brownies/a> Fudgy Grain Free Brownies Olive Oil Brownies with Date Fudge Frosting Fudgy Buckeye Brownies Outrageous Fudgy Chocolate Chip Cheesecake Brownies The BEST Small Batch Fudge Brownies Homemade Cosmic Brownies Recipe!Video
Fudgy Low Sugar 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 (85g) dark chocolate chips plus extra for topping
Instructions
- Preheat your oven to 350°F. Line a 7x7-inch or an 8x8-inch metal 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.
If I cut the recipe in half and bake in a loaf pan, do you have any advice on adjusting bake time? I can’t wait to try these, but the two of us just can’t eat a whole pan (as much as I’d like to!)
Hello, Christina.
I was wondering if it's possible to remove the vanilla extract, so it won't be as sweet. Also, can I use a mix of 50% cocoa powder and 50% dark chocolate instead of just dark chocolate?
Hi Samantha, you can remove the vanilla, but you definitely need the full amount of chocolate for this recipe to be successful.
My go-to brownie recipe! I’ve lost track of how many times I’ve baked them - they get rave reviews whenever I make them for gatherings and they definitely don’t taste ‘low sugar’. Very fudgy, rich and chocolatey with a gorgeous crackly top. They also work beautifully in the air fryer! Thank you so much for this recipe!
These are soooo good! Everything I want in a brownie! I swapped out chopped toasted walnuts for the chocolate chips and sprinkled the top with Maldon sea salt flakes when I took them out of the oven. After they cooled I cut them into 1 bite squares. Absolutely delicious sweet treat! Thank you for figuring out and sharing the technique needed to make this low sugar snack with real ingredients!
Thank you so much Christine! I'm glad you enjoy them!
Could you use soft white milled flour for this recipe
Hi Arlene, milled flour? All flour is milled so please explain so I can answer you better. Thanks.
These are incredible. Great texture.
Thanks Trish!
Its me again!
Can I use 30g flour and 30g cacoa powder instead of 60 g flour in this recipe?
I just want to reduce sweetness but dare not cut sugar.
Hi there! I wouldn't recommend that. You can try replacing maybe 6-10g of flour with cocoa powder, but I wouldn't go further or it will compromise texture.
Fantastic recipe! I wonder if I can leave out the chocolate chips or replace them with chopped hazelnuts, almonds, or something similar.
Thanks!
Hi Noemi, yes you can!
Oh my....these are soooooo good. A bit more work but so worth it. Love the idea of less sugar too. Thank you!!
Thanks Tempe! I'm glad they're worth it.
I had never written a review for a recipe before but this time I had to. These were hands down, by far and away the BEST brownies I’ve ever had!!! I consider myself a chocolate connoisseur so I am genuinely stunned at how divinely delicious and satisfying these turned out!!! The taste and texture are perfect. I was always a lover of the Ghirardelli brownie mix but it was just way too sweet. I tried reducing sugar in other brownie recipes but they all failed miserably. Now that I have this recipe it is going to be seriously dangerous 🥰
The video at the end of the recipe is different. 🙁
What do you mean?
Step 3 is not shown in the video, so might be confusing to some.
Hi Dee, the full recipe is on the post and it's very clear 🙂
I'm a newbie baker and these came out perfectly! First thing I've baked I was really happy with the result. I may try them with them chopped up hazelnuts next time.
I like more minimal sweetness than most recipes but as you noted less sugar changes the texture, so I really appreciate this recipe in particular as so many "low sugar" recipes just add artificial sweeteners which I dislike.
Thank you so much. I'm so happy you had a successful first bake!
I made these last week and the method for baking these pushed me out of my comfort zone which i loved! I love the confidence you get in learning new skills. And super big fan of these not to sweet brownies. I used to hate dark chocolate but recently, i'm coming around to it. Regular brownies can be good bit the sweetness is so overpowering and i don't feel good after eating one but these are fab! Really appreciate you takimg the time to come up with this
Thanks so much Emma, I'm so glad you tried something new and you enjoyed the process!
Can I use cocoa powder instead of chocolate? Thank you
Hi JL, no this recipe requires chocolate to work.
Can I use 50g flour and 10g cacoa powder instead of 60 g flour in this recipe?
Hi! Yes, that should work.
Hoi, I tried your recipe for the first time but my brownies turned out suuuuper liquid like, I baked for 18 min at 350f. Not sure what I did wrong. Would love your advice on this one
Hi Gaia, maybe your oven runs low and you need much longer. Try baking for another 5 minutes. You should check for the skewer test before pulling the brownies out since every oven is different.
Can I include frozen raspberries instead if the chocolate chips? Or what would you recommend?
Hi Amelia, the raspberries will add a lot of moisture and you will lose the shiny top. If you do it, I would only use a few.
Sorry, this might be a silly question, but do these taste less sweet than most other brownie recipes? That's what I'm hoping for. I love brownies but sometimes the sugar is just overwhelming. Thanks so much!
Hi Havie, yes it does. It has much less sugar than most recipes.
Is there an alternative to the eggs? I'm vegan and I have decent subs for everything else, I'd make flax eggs with milled flaxseed, but worried it won't melt due to the fat content..
Hi Rachel, I'm sorry this recipe requires eggs.
Fantastic recipe. After about half a dozen attempts using other recipes, your recipe finally gave me the sought after crinkly top. And the texture was so fudgy, the top wasn't dry at all. Thanks a lot, this recipe is my new go to.
Thanks so much Cynella!
Excellent brownie! I didn't have white sugar, so I used 100gr of brown. I used the method in the video. My pan is slightly smaller so I baked them a lil longer. Next time i will add some walnuts for texture! Overall it is so good, I have to keep it out of sight so I don't eat it all!
Thanks so much Marina!
This recipe gives you brownies that are chewy inside and crispy on the top.
It seemed quite hard and tough when I cut into it but it turned out fine texture wise:)
Just wondering is it possible to reduce the amount of sugar but still yield the same texture of the brownies? I am already using dark chocolate and also adding expresso coffee but still find it quite sweet.
? they turned out so delicious, made them barely 20 minutes ago and there’s only two pieces left
LOL wow! I love that!
These are awesome! I knew if anyone could figure out 1/2 sugar brownies it would be Christina. If I didn’t tell anyone they had half the sugar, no one would have known. They were fudgy and so chocolatey! Definitely will make these again.
Been scrolling for 1/2 hour still can’t find temperature.
Preheat your oven to 350°F
Hi! I’m excited about making a low sugar brownie! Could i use almond flour instead and add walnuts?
Hi, can I use whole wheat flour for this?
Thanks
Hi Ash, yes you could.
Hi, the written instructions differ from the method in the video, specifically about mixing the eggs and sugar over heat before beating them. Which method do you suggest I follow?
Shall I add same quantity of wheat flour ? Or need to reduce it ?