Sugar Free Chocolate Brownies Recipe

 These Sugar-Free Brownies are incredibly fudgey and easily made gluten free!

sf brownies edit5 (1 of 1)

This recipe was originally published on January 11, 2012 and it sure is a very popular recipe to date, but since then I discovered my allergies to wheat, so I wanted these to easily be adapted for a gluten free life style. Now you can make these whole wheat or gluten free and of course without any sugar added!!

sf brownies edit1 (1 of 1)

My more popular brownie recipe on my blog is the flourless brownie recipe, but sometimes I run out of that secret ingredient. When I made this recently for the kids, they fell in love with them all over again and dare I say think they are better than my flourless recipe?!!  Either way this recipe is a winner! You can make both then decide!

sf brownies edit2 (1 of 1)

Of course my other motivation for making these wasn’t just to make my kids happy, I wanted to get rid of the horrid pics I took back then!! But I did leave one below for you to laugh at. :)

If you can’t find sugar -free chocolate chips you can use the highest grade of cocoa  you can find in chocolate chips or even a candy bar and break it into pieces. I use Lily’s sugar free chocolate chips because they are sweetened with stevia.

sf brownies edit4 (1 of 1)

SO now after you wipe the drool off your chin you can laugh below at the horrid and sad pictures I left just to amuse you today!




 I have tried making a bunch of sugar free brownie recipes and really love how these came out. I had guests and never shared they were sugar free, in fact one guest actually ate 3!!!

See its not that because I choose a sugar free life style that I have to give up chocolate! No its just that I need to make it more pure and  more wholesome than boxed brownies without refined sugar that causes ….well…. you know  the after effects of sugar highs don’t you?  If you haven’t read my post about the sugar-free sweeteners I choose to use you may want to read, Top 3 Refined Sugar Free Sweeteners to get more info.

Embrace the chocolate I say!

Its not your enemy.

Now refined sugar THAT is not my friend! It causes me too much grief to allow it back in my life. You can read about my sugar free journey here.

You won’t feel awful or get a spike in blood sugar after eating one of these scrumptious brownies, but I guarantee you may not be able to eat just one! A nice addition to these brownies would be to add some chopped walnuts. Unfortunately my boys are allergic but I can only bet they would be even more yummier!

sf brownies edit3 (1 of 1)

Brenda’s Notes: (Updated April 16, 2014)

  • I adapted the temperature in the original recipe reducing the time to bake these.
  • I added an egg as one was not in the original, but if you have an egg allergy you can sub a flax egg or leave it out entirely.
  • I also subbed butter for the coconut oil in the gluten free version, but either will work.
  • To make this gluten free: Remove the whole wheat pastry flour and substitute it with your favorite gluten free four blend. I used Bob’s Red Mill. Add 1/2 teaspoon xanthan gum.
  • Use 2-4 packets Sweetleaf Stevia (4 makes them super sweet) or 4 -6 tsp. of this powdered stevia by Sweetleaf.
  • Pure stevia extract is used within the recipe so I could compare and because it is the extract it is much sweeter and you do not need as much.
  • Nutrition info has been updated to include sugar free chocolate chips where the original was optional.
  • P.S. I realize that the title of these is Sugar-Free brownies and applesauce is included in this recipe, But because it is only a small amount the natural sugar is still only 1 gram.

2.0 from 1 reviews
Sugar Free Chocolate Brownies Recipe
Nutrition Information
  • Serves: 12
  • Serving size: 1
  • Calories: 128
  • Fat: 8.4g
  • Saturated fat: 5.8g
  • Carbohydrates: 15.8g
  • Sugar: 1g
  • Sodium: 102mg
  • Fiber: 3.7g
  • Protein: 2.7g
  • Cholesterol: 15mg
Prep time: 
Cook time: 
Total time: 
  • 4 tablespoons coconut oil, melted
  • 4 tablespoons milk, 1%
  • 2 teaspoons vanilla extract
  • 2/3 cup unsweetened applesauce
  • 1 egg
  • 1/2 cup unsweetened cocoa powder
  • 1 cup whole wheat pastry flour or see notes
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pure stevia extract
  • 1/2 cup sugar free chocolate chips
  • Optional: 1/2 c. chopped nuts
  1. Preheat oven to 350 degrees.
  2. Whisk together oil, milk, vanilla, applesauce and egg.
  3. Add cocoa, flour, baking powder, salt and stevia (xanthan gum for gluten free) and mix well.
  4. Stir in chocolate chips.
  5. Add optional nuts if desired.
  6. Line an 8 by 8 baking dish with parchment paper.
  7. Pour batter into pan and top with a few more chocolate chips if desired.
  8. Bake for 20 minutes.
  9. Allow to cool for about 10 minutes before slicing.
Weight Watchers PointsPlus: 4*



  1. says

    I stumbled across your blog and am loving these recipe ideas – especially some of the snacks! I have a son with peanut and egg allergies so I am super excited to try this brownie recipe! Thank you!

    • Brenda says

      Yeah! So glad you found my site! Both my boys are allergic to peanuts, the oldest also has a soy allergy and the youngest is also allergic to all tree nuts. Hope you like the brownies!

  2. christine says

    i am trying to eliminate sugar from my diet and have been 1 week sugar/diet soda free so far! i have a son with egg, dairy, wheat allergies. would you use coconut milk to make it dairy free? how about the flour? do you think my Gluten free flour blend would work fine? i guess i could give it a shot.

    • Brenda says

      yes coconut milk would be a fine substitute and I haven’t worked with the gluten free flour so not sure there. Please let me know how it works for you.

      • Brenda Russo says

        I made these brownies with gluten free flour and it worked just fine, however, I made a mistake and didn’t add enough sweetener so will have to try it again, but otherwise they were moist and very tastey!

  3. Rachel says

    I recently set a goal to try and avoid white sugar and flour, so I am so excited to have found your site! I love the pics you post. They make your recipes look super delicious, and I can’t wait to try some. Brownies are my weakness, so you can imagine my delight in seeing your latest post! I’m curious, do you have a particular chocolate chip brand that you use?

    • Brenda says

      Yeah! Good for you on getting rid of the white stuff! And thank you for the pic compliments! I’ve used Sunspire grain sweetened chips as well as a soy, nut, dairy free mini chip by enjoy life. If you want to use unsweetened chips I think that would work too or just make them without the first time and see how you might need to adjust the stevia to your liking.

  4. Charlotte Moore says

    I made your whole wheat apple cake yesterday. I did not have packs of stevia i only had the bag you have to measure. I was disappointed that the cake did not taste sweet at all. I used about 11 teaspoons of stevia but i think I should have used twice that. I also grind my own wheat and used hard white wheat. I am not sure the difference in the kind you used. Mine was probably more heavy in texture.

    I love how you do the Weight Watcher points. I am going to Weight Watchers and it is great to have recipes with them already calculated.


    • Brenda says

      I’m sorry you didn’t like the cake. Each packet of stevia is equal to 2 teaspoons so if you had used about 16 tsp that would have been equal to the packets I used. Better to be less sweet than too taste. It really isn’t supposed to be a very sweet cake like a typical cake anyway, we prefer it like that. Hope you’ll try it again though!

  5. Emma says

    Could you use Truvia packets? I know they are the same ingredient but I was wondering if it would make a difference. These look soo good! Definitely going to try them!

    • Brenda says

      You could use Truvia but I wouldn’t recommend it. It has quite an aftertaste because of other additivies it is made with.

      • Heather says

        I am surprised that you think Truvia leaves an aftertaste. I use it all the time in my tea and love it – no yucky taste at all. I also used it in a chocolate pumpkin brownie receipe and found it worked out well.

        But maybe I should try the pure Stevia you mention here. I am always open to trying new things.

        By the way – this recipe looks yummy. I don’t have any coconut oil but I may have to get some just to try this out.

        Thanks so much for sharing!

        • Brenda says

          You might be surprised when you try something other than Truvia. You really might like it better. Please let me know if you notice a difference or not. Thanks!

  6. marcie says

    Hi, I am just wondering what else I could use instead of coconut oil? We live on a military base in the united kingdom so our health section is pretty small.. no stevia either. Would splenda work.. love your site. Thanks

    • Brenda says

      Hi Marcie, I think you could probaly use any oil you have on hand, but Splenda is definitely sweeter and I don’t use it because it isn’t natural. I am not sure how much you would need to use of Splenda. The Stevia packets I use are equal 2 teaspoons of sugar if that helps! Thanks!

    • says

      Butter (if you can have dairy) is a good substitute for coconut oil, since they’re both a solid fat at [normal] room temperature. I just swapped the coconut oil in for butter in another brownie, and it worked that way just fine. :) Did you try it with regular oil, though, and how did it work?

  7. Emma says

    I just baked these and really like them! I used truvia, which I don’t mind, and just vegetable oil. They are not as moist looking as yours – maybe because of the oil change. Thanks for the recipe. This is a great change to a popular dessert.

  8. AW says

    I use Stevia Clear from Sweet leaf, a liquid. Do you think it will work as well? How should I adjust the measurements, or just to taste? Thanks.

  9. L.H. says

    These were delicious! So moist and fudgy and rich! I used 2 packets and they were a little on the bitter side (which I’m learning to love now that I’ve stopped making desserts with refined sugar), so next time I will use additional packets or add some 65% dark chocolate chips on top.

  10. says

    This looks sooo delicious! I may give this a whirl with Almond flour since I’m trying not to have any grains. I was happy to see coconut oil was in the recipe, since I’m a big fan of using it.

    • Brenda says

      Almond Flour is a great idea and if my boys weren’t allergic to nuts, I’d surely be trying that!

    • Mel says

      Hi Lisa,
      Did you try these with almond flour? If you did, how did they turn out? and were the amounts the same?

      I too am grain-free so I was thinking of doing this and was hoping someone had tried it : )


  11. Lisa says

    My dad is diabetic and still sneaks and eats brownies!!!!! i am looking foward to try this recipe for Fathers Day! I will however be using 2% milk . . .I will let you know what he thinks. He doesn’t hold back!!! LOL! : )

  12. Sabrina says


    When you refer to Stevia powder do you mean 100% stevia extract (where the serving is 1/32 tsp)? Or do you mean the stevia that you can get in packets or in the baking aisle? (I have Stevia in the Raw packets so I was wondering if I could use those)


    • Brenda says

      The Sweetleaf Brand I have I got from and the serving size is 1/8 of a teaspoon. That is equal to 1 teaspoon of sugar. You could use the packet and just measure out the amount you need.

  13. rena says

    I recently bought some sweetleaf stevia powder. I made this recipe and i used about 6 tsp of it but the brownies were not sweet enough, they were pretty bitter…is that how the stevia tastes?

  14. Danielle says

    Can you tell me what’s the difference between white whole wheat flour ( which I’ve used in a few of your recipes) to the whole wheat pastry flour this one calls for?

  15. DangIt says

    I made these but they were far too bitter!! D: they cooked for over an hour as well, and were still quite mushy. Help??

    • Brenda says

      Not sure why they were mushy, they are definitely supposed to be nice and soft though. If they aren’t sweet enough simply add 1 tablespoon of the powdered stevia which will make them sweeter.

  16. DangIt says

    Also, are we supposed to melt the coconut oil? Because mine wouldn’t “cream” with the rest of the ingredients.

  17. Jennifer says

    Would I be able to substitute the coconut oil for olive oil? Or will the outcome be different? I really want to give these a try, they looked delicious!

  18. says

    I just found your blog today, and YAY! I saved several recipes, and tried this one today! I only had white whole wheat flour, so I used it. I ended up adding some more applesauce, as the batter was very thick. I baked for a shorter time, also. These are good! My 17 year old daughter, who just turned vegetarian, loved them. I like them eaten with a banana. Can’t wait to try more of your recipes. Our yo-yo diet stories are similar, also.

  19. Elizabeth says

    I <3 these! They're delicious, chocolatey, and fudgey. :) I substituted almond milk for 1% and all purpose flour for the wheat pastry flour. They were gr8! I made a deal with my dad so that I can't have sweets until June. It's been so beneficial! I'm renewing the deal in June. We call it the sugar diet 😉 basically, I just wanted to thank you for the recipe :)

  20. says

    Hi Brenda! I really want to use my sweetleaf stevia powder that i bought but i find when i tried your recipe it was too bitter. I’m assuming it was from the stevia. Is that how it tastes? do you just become accustomed to the taste or am i using it wrong? Thanks!

  21. Joshua says

    These taste HORRIBLE!!!!!!! I just followed the recipe exactly and they came out perfectly… except for the taste. Absolutely tasteless. They are bitter and taste like nothing but the cocoa powder.

  22. Lisa says

    I plan on making this today. However I want to comment on how your recipes are displayed on this website. It shows you the ingredients when you place them in your recipe box but when you review your recipes from the box it does not include the baking directions. It links you to the sugarfree mom site so you are opening another tab on your computer which is a bit annoying. Just show the whole recipe from start to finish once you put them in the recipe box. Thanks

  23. says

    I want to try your recipe, I love stevia. We’ve been using Kal brand for years. I used to make a brownies recipe with black beans pureed in the blender to replace the flour if that helps anyone(flax seeds are also a viable sub for flour) But I don’t like using applesauce because I don’t want to waste the rest of the jar. We just aren’t big applesauce eaters around here… I’m going to use homemade prune puree(b/c the rest of the package keeps) but any other ideas(to replace applesauce) would be welcome. Thanks in advance… :)

    • Brenda says

      I can’t use almond meal or any tree nuts because my youngest has a tree nut allergy. Since I don’t use it at all I can’t really say how subbing it here in this recipe would work for you but I’d love to know if you try it and how it works for you.

  24. Deborah says

    I don’t have stevia sweetner. I do have coconut palm sugar, will it work for these brownies and if so how much? I here a lot about whole wheat flour, I use organic unrefined flour it is made with wheat barley. Is this okay? I stocked up on it so I have a lot of it in my pantry. Thanks for your reply

  25. Montse Boyer says

    Sugar free does not mean it is good for diabetics some sugar free products contain sweetners that contain certain kinds of glucose which makes it bad for diabetics. Wish I could eat these they sound good.

  26. Kelly says

    This looks like an awesome recipe. I have a liquid Stevia extract in my kitchen. Would I use the same amount that your recipe calls for with it being liquid?

  27. Kate Bennett says

    Really love your website and recipes1

    Which would you say the Sweetleaf powder or drops give a better taste in brownies and cakes?

    Many thanks,

    • Brenda says

      I prefer the liquid but sometimes you need to use quite a lot of the bottle and powder would be the better choice. Often I use both.

  28. QuillenePetite says

    Hi. I only have powdered stevia and coco sugar available. What would be the equivalent measure for the brownies for powdered stevia?


  29. Hannah J says

    I made these, and we were less than enthused. I used spelt flour(it’s pretty much the same as wheat in case you’re not familiar with it) and butter in place of the coconut oil(like you said in the notes to do).

    It was slightly bitter and not that sweet. Just an odd aftertaste. Is that the stevia? The texture was fudgy, which is fine. Dense and fudgy, but the denseness is due to my flour choice and I know that. We were just put off by the flavor. It was a bitter bakers chocolate type flavor, totally not like a brownie. Any ideas on how to fix that?

    I used the NOW brand stevia in case that helps. Most say that it doesn’t have an aftertaste. I didn’t notice one in my husband’s sweet tea or in the waffles I made for breakfast last week, but in this it was bitter.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: