I have been playing around recently with trying out some natural sugar alternatives. I’m not giving up sugar, no siree! However, I did come back from Canada with half a suitcase of maple syrup so I’m having a lot of fun finding new ways to use it and any health benefits are purely coincidental!
I found it really interesting how it affected the texture of the brownies. Unsurprisingly without the solid sugar crystals there is no trace of the granular sugar feeling, it is a smooth, fudgey texture. You still get the same chocolatey intensity though! They also cooked more quickly I think. All in all I feel that it was a very successful experiment. I kept to just plain chocolate this time for a true base reading (I’m all about the science!) but I think it would take on any combination of flavours you wanted it to! As ever with my brownies you can make these gluten free simply by substituting the flour for ground almonds.
200g unsalted butter
200g plain chocolate
3 large eggs
150g maple syrup
100g plain flour (or ground almonds)
40g cocoa powder
– Heat the oven to gas mark 5/190C and line a 7″ x 11″ brownie tin with baking paper.
– Melt the butter and the chocolate together then leave to cool a little. (Short sharp bursts in the microwave, stirring in between or slowly in a bowl over a pan of boiling water.)
– In a large jug mix the 3 eggs and the syrup until well combined.
– Add the chocolate mixture to the egg mixture, whisking constantly as you go. (Make sure the chocolate isn’t too hot or you could cook your eggs!)
– Add the flour (or almonds) and cocoa powder and fold into the chocolate mixture.
– Pour into the prepared tin and level the surface.
– Bake for 30 minutes until just set in the centre.
– Allow to cool in the tray before slicing and serving.