By Kristin Massey

These sugar-free/gluten-free brownies contain all the healthy benefits of dark chocolate and the lift of espresso. Try individually wrapping and freezing these bites to keep them fresh; then microwave for about 30 seconds as needed.


6 ounces unsweetened chocolate
¾ cup unsalted butter
¾ cup Truvia® Spoonable stevia-based sugar substitute, recommended
or (stevia powder equivalent to the sweetness of 1½ cups of sugar)
3 large eggs
1 teaspoon vanilla extract
¼ cup plus 2 tablespoons gluten-free flour, like King Arthur’s
½ teaspoon salt
3 teaspoons instant espresso powder

Preheat oven to 325 degrees. Lightly grease an 8-inch-square baking pan. In a saucepan dissolve the chocolate with the butter over low heat, stirring until both are completely melted. Remove from the heat and stir in the stevia. Transfer to a medium bowl and using an electric mixer, beat in the eggs, one at a time, then add the vanilla. Mix in the flour, salt and espresso powder.

Fold the batter into the prepared pan and spread out evenly into the corners. Bake for 21-23 minutes. Brownies may still appear moist on the surface. Let cool. Make 5 rows by 5 rows and cut to create 25 brownie bites. Yields 25 brownies.

Nutritional Breakdown
Protein: 5.2%; Carbohydrate: 32.2%; Fat: 62.7%

Totals Per Serving
Calories: 84
Protein: 1.4 grams
Carbohydrate: 8.9 grams
Fat: 7.7 grams
Cholesterol: 36 mg
Sodium: 55 mg