Low-Sugar Fudgy Brownies

Brownie and cookie texture preferences are almost as personal as music choices. Some like it cake-like, while others prefer a fudge-like consistency. Without a doubt, my choice will always be the latter.

In addition to this creamy, thick-like consistency, I have a need for it to be low sugar. Not necessarily because I'm going to eat the whole batch in one sitting (or maybe I am), but for dietary restrictions that my doctors have put on me. Whether you want low sugar brownies to feel less guilty, or because you want a dessert but also need to follow your doctors suggestions, try making a batch of these low-sugar fudge brownies. I promise they won't disappoint!

Low-Sugar Fudgy Brownies

Ingredients:

• 1 cup nut butter (peanut, almond, cashew, pecan)

• 1 cup canned pumpkin puree

• 1 cup unsweetened cocoa powder/cacao powder

• 1/2 cup sugar-free maple syrup

• 1/3 cup bakers chocolate (100% cacao or closest to that); chopped + 1/4 cup; chopped

• 1 teaspoon vanilla extract

• 1 teaspoon instant coffee

• liquid stevia drops (amount is based on personal preference. I use one full squeeze)

• pinch of salt

Directions:

1. Preheat oven to 350 degrees.

2. In a food processor, process all nut butter, pumpkin puree, maple syrup, vanilla extract, stevia drops, and instant coffee until completely combined.

3. Add 1/3 cup bakers chocolate, dry cocoa powder, salt, and process.

4. Transfer batter to a parchament-lined or well-greased baking dish (preferably square brownie pan.)

5. Top with remaining 1/4 cup chopped bakers chocolate.

6. Bake for 20-25 minutes or until toothpick comes out of the brownie clean.

7. Option is to sprinkle brownies with additional sea salt on top.

8. Let cool, slice up, and serve!

Whether you're following a low-sugar/low-carb diet, keto diet, or just prefer a fudgier no-fuss brownie, these are the ones!