Sugar-Free Brownies: Gluten-Free and Corn-Free

sugar free brownies

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Who would have thought it’s possible to have decadent, moist, amazing sugar-free brownies that are free of both gluten and corn?

That’s a really tall order.

sugar free brownies

Even the best gluten-free brownie mixes tend to produce crumbly, dry brownies that aren’t really a good substitute for the “real thing”. And they’re chock-full of sugar to make up for it.

Disappointment highway.

When you’re also avoiding corn products it can feel nearly impossible to find a way to replicate your favorite treats, and there’s nearly nothing “ready-made” that fits the proper criteria.

Lucky for you, these incredible sugar-free brownies come together quickly in a blender and bake up into deliciousness that even the pickiest child can’t resist! This recipe was an amazing starting point to come up with the amazing sugar-free brownies below.

sugar free brownies

I do think having a decent blender makes a big difference in the outcome of recipes such as this. I’ve been incredibly happy with my KitchenAid blender for a couple of years now and love that it’s not one of the super duper expensive blenders but works incredibly well. It’s also a breeze to clean, so major bonus points there.

These sugar-free brownies also come out at a very reasonable carb count for a generous serving.

If you’re a Trim Healthy Mama you can have these in an “S” setting if you don’t have any other carbs present. They’d make an amazing snack paired with my Quick Vanilla Caramel “Milkshake”.

Simply Amazing Sugar-Free Brownies (gluten-free, corn-free, sugar-free)

Ingredients:

1 can black beans (15 oz) rinsed and drained thoroughly

2/3 cup Swerve (or similar)***

1/4 cup cocoa powder

1/2 teaspoon baking powder (make sure yours doesn’t contain cornstarch!)

1/4 teaspoon salt

3 eggs

3 tablespoons butter

1 teaspoon vanilla extract

1 Ghirardelli 100% Chocolate Baking Bar (Unsweetened) (broken into smaller sections)

(optionally add-in Lily’s baking chips for supreme decadence, I didn’t and mine were still absolutely sinful but I’m sure it would be awesome)***

Preheat oven to 350F and grease an 8×8 or 9×9 baking pan.

Open can of beans and empty into a colander to rinse thoroughly and drain off liquid.

Add beans to blender (or food processor) along with all other ingredients. Blend until mixture is completely smooth.

Pour mixture into prepared baking dish and bake about 35 minutes or until a toothpick comes out clean.

Let cool and cut into 8 servings (or 16 servings for smaller portions).

***These ingredients contain erythritol which we have found to be a safe product in our corn-free home, but as it is corn-derived some people with corn sensitivities and allergies may need to seek erythritol that is not made from corn.

Nutrition Facts:

8 large servings

calories 200.5

net carbohydrates 9.48 g

fiber 5.8 g

protein 7.8 g

fat 15 g

sugar 0 g

Compare to Regular Brownies (Betty Crocker Triple Fudge Brownies, 8 servings)

calories 278

net carbohydrates 50 g

fiber 0 g

protein 3 g

fat 7 g

sugar 40 g

As you can see, these sugar-free brownies win by an absolute landslide nutritionally speaking.

I feel confident you’ll decide they win by taste as well 😉 I promise, no beaniness, just delicious chocolate flavor!

My daughters (borderline problem feeder included!) have decreed that these must become a staple in our house.

Serve these sinful treats solo or top with a low-carb ice cream like Halo Top or this French Vanilla Ice Cream recipe from Briana Thomas’s website.

Sugar-Free Brownies

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