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a close up shot of the texture of some refined sugar free brownies topped with sea salt

Refined Sugar Free Brownies

This easy, one-bowl recipe produces the best chewy and fudgy refined sugar free brownies, sweetened with coconut sugar and maple syrup.

Category Bars, Dessert
Cuisine American, British, Canadian
Keyword chewy brownies, fudgy brownies, refined sugar free brownies, sugar free brownies
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serves 9 brownies
Author Amanda | Naturally Sweet Kitchen


  • 100 g unsalted butter, cubed
  • 60 g dark chocolate, roughly chopped
  • 100 g coconut sugar
  • 90 ml pure maple syrup
  • 2 large eggs, cold
  • 1 tsp pure vanilla extract
  • 70 g plain flour
  • 40 g cacao powder
  • ½ tsp fine sea salt
  • ¼ tsp espresso powder (optional)


  1. Preheat the oven to 180ºC (350ºF) and lightly grease and line a 20cm (8 inch) square baking tin with non-stick parchment paper. Leave a couple inches of paper hanging over the sides of the pan for easy removal.
  2. Create a bain marie by placing a large heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Add the butter and dark chocolate to the bowl and melt together, stirring with a rubber spatula to combine. Once the ingredients are melted, remove the bowl from the heat and allow it to cool for 7-10 minutes. It should be just warm to the touch.
  3. Add the coconut sugar and maple syrup and whisk together well. Crack in the eggs and add the vanilla and whisk to combine. Don’t overmix at this point or you’ll get humps in your brownies.
  4. Sift in the flour, cacao powder, salt, and espresso powder. Stir everything together using a rubber spatula until smooth and all the streaks of dry ingredients have disappeared.
  5. Pour the batter into the prepared tin. Drag the batter into the corners and level the top. Bake the brownies for 18-21 minutes. You’ll know they’re done when the brownies just start to pull away from the sides of the tin and they look dry on top. Do not overcook these brownies or they will be dry instead of fudgy.

  6. Place the tin on a wire rack and allow the brownies to cool completely in the tin. Once they’re cool, remove them from the tin and slice into 9 equal squares. Top with a sprinkle of sea salt, if desired.


These brownies will keep sealed in an airtight container at room temperature for up to 3 days.