"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Molten Peanut Butter ‘n’ Jelly Brownies

  • 24 servings
  • Prep - 10 mins
    Cooking - 25 mins
  • Total - 35 mins

This one is packed with fats, protein to help slow down the release of sweetener into your bloodstream so you don't get blood sugar crashes. If you feel a sweet recipe like this might make you lapse, print the recipe out and keep it up your sleeve for a few months time.  

Servings: 24
Preparation: 10 mins
Cooking: 25 mins

Ingredients

  • coconut oil, butter or ghee for greasing.
  • 1 1/2 cup almond meal.
  • 1/4 cup raw cacao powder.
  • 1 teaspoon baking powder.
  • 1/2 teaspoon sea salt.
  • 1/2 cup unsalted butter, melted.
  • 1/4 cup rice malt syrup, melted.
  • 3 eggs, lightly whisked.
  • 1/3 cup crunchy peanut butter.
  • 1/2 cup raspberries, mashed with a fork.

Directions

1. Preheat the oven to 160°C. Line a 9x9 inch lamington/brownie tin with baking paper.

2. In a large bowl combine all of the ingredients, except for the peanut butter and raspberries, until smooth.

3. Pour the batter into the lined cake tin. Dollop peanut butter into mixture and use a skewer or knife to create a swirl pattern. Repeat the process with mashed raspberries.

4. Cook for 20-23 minutes, checking at 15 minutes to ensure mixture is not burning. Brownies are cooked when top is slightly firm to the touch. You want them to be gooey so try not to overcook.

5. Allow brownies to cool for 10 minutes before removing from the pan and slicing.


Note

Dairy-free option: Swap the butter for coconut oil.

Storage: This recipe makes 24 servings. Store leftover brownies in the freezer for up to a month.

I Quit Sugar - Chocolate Brownies

This one is packed with fats, protein to help slow down the release of sweetener into your bloodstream so you don't get blood sugar crashes. If you feel a sweet recipe like this might make you lapse, print the recipe out and keep it up your sleeve for a few months time.

Ingredients

  • coconut oil, butter or ghee for greasing.
  • 1 1/2 cup almond meal.
  • 1/4 cup raw cacao powder.
  • 1 teaspoon baking powder.
  • 1/2 teaspoon sea salt.
  • 1/2 cup unsalted butter, melted.
  • 1/4 cup rice malt syrup, melted.
  • 3 eggs, lightly whisked.
  • 1/3 cup crunchy peanut butter.
  • 1/2 cup raspberries, mashed with a fork.

Directions

1. Preheat the oven to 160°C. Line a 9x9 inch lamington/brownie tin with baking paper.

2. In a large bowl combine all of the ingredients, except for the peanut butter and raspberries, until smooth.

3. Pour the batter into the lined cake tin. Dollop peanut butter into mixture and use a skewer or knife to create a swirl pattern. Repeat the process with mashed raspberries.

4. Cook for 20-23 minutes, checking at 15 minutes to ensure mixture is not burning. Brownies are cooked when top is slightly firm to the touch. You want them to be gooey so try not to overcook.

5. Allow brownies to cool for 10 minutes before removing from the pan and slicing.

Note

Dairy-free option: Swap the butter for coconut oil.

Storage: This recipe makes 24 servings. Store leftover brownies in the freezer for up to a month.

I Quit Sugar - Chocolate Brownies