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No added Sugar Kitchen Sink Brownies


0 minutes

The perfect combination of sweet and salty, all in one no added sugar brownie!

Ingredients & Directions


  • 1 1/2 stick melted unsalted butter
  • 1 cup sugar free sweetener (we used 1/2 cup granular erythritol and 1/2 cup sugar replacement)
  • 4 oz cream cheese, softened
  • 1 tbsp vanilla extract
  • 2 eggs
  • 1/4 cup espresso or strong brew coffee
  • 1 oz melted LILY'S Dark Chocolate Style
  • 3/4 cup almond flour
  • 1/2 cup Dutch process coca
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp xanthan gum
  • 1/2 cup each: LILY'S White Chocolate Style Chips & Milk Chocolate Style Chips
  • 3 oz LILY'S Dark Chocolate Style divided & cut into chunks
  • 1/3 cup pecan pieces
  • 2 oz heavy cream
  • 0.5 oz gluten-free pretzels
  • Flakey sea salt to finish (optional)


Equipment Needed 
oven oven
 8x8 or 9x9 pan 8x8 or 9x9 pan
 parchment paper parchment paper
 large bowl large bowl
 spatula spatula
 baking pan baking pan
 wire wrack wire wrack

Preheat oven to 350F. Grease a 8x8 or 9x9 pan, then line with parchment.


In a large bowl, cream together sweetener and melted butter with a hand mixer until light and fluffy, about 5 minutes.


Add in cream cheese and vanilla extract, and continue mixing together until there are no lumps of cream cheese, about another 3-5 minutes.


Add in melted chocolate and coffee, and mix for another 2-3 minutes until smooth. Then add in eggs one at a time and mix for another 2-3 minutes.


In a separate bowl, whish together almond flour, cocoa powder, coconut flour, salt, baking powder, and xanthan gum.


Combine the wet and dry ingredients, folding together the batter with a rubber spatula. Don't over mix.


Fold in the most of the LILY'S chocolate chips, 2oz of the dark chocolate chunks, and pecans reserving some for the topping later.


Spread the batter into the prepared baking pan and smooth the top to even it out.


Bake for 35-45 minutes, until a toothpick comes out mostly clean.


Allow the brownies to cool in the pan for 10 minutes, before transferring to a wire cooling rack for at least 1 hour.


When its time to prepare, warm the heavy cream over low hear in a saucepan until very hot, but not boiling to avoid curdling the cream. Add 1oz of the LILY'S Dark Chocolate Style bar to a bowl then pour the warm cream over top. Allow to sit for 5 minutes, then whish until smooth.


Cut the brownies into pieces, this recipe makes 12 larger brownies or 16 medium sized ones.


Drizzle the brownies with chocolate ganache, then top with pretzel prices, remaining pecans, LILY'S Dark Chocolate Style chunks and chips. Finish with flakey sea salt.


Allow the brownies to chill for the toppings to set.

Recipe contributed by Afullliving.