Fudgy Low Carb Brownies THM S that just sort of melt in your mouth are a thing! But don’t take my word for it.
Grab a bowl, a spoon, and some common ingredients used in low carb baking to make these for yourself!
Unlike a lot of low carb treats these brownies are soft and fudgy and ready to devour fresh from the oven!
But let them set up for a few minutes before cutting and then eat them warm and gooey, as shown in these photos.
Wait for a couple of hours or more and you’ll find that they’ve settled down to a dark dense fudge-like consistency that is just irresistible! I’ve never tried freezing them but I’ve purposefully kept this recipe small because I would rather not overdo even the sugar-free desserts.
This is mostly just my personality, I’ll go on a sweet eating binge and eat nothing else, so I prepare for this by not making many huge desserts.
I made my first batch of brownies from scratch as a teenager. I remember being very disappointed in them because they did not have the flavor or texture that I’d expected. They weren’t bad just not what I wanted them to be.
My mom told me why and what to look for in a good fudge brownie recipe. I eventually found one that I loved and it was very similar to this in many ways.
Do you LOVE chocolate desserts? I hope you enjoy this recipe for Fudgy Low Carb Brownies THM S and be sure and check out this Sugar Free Fudge Pie that is also made with cocoa.
For even more over the top chocolate goodies I’ve rounded up all of my chocolate recipes made with sugar-free chocolate chips here:
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
THM Baking Blendand THM Gentle Sweet are a team that’s hard to beat, both nutritionally and taste/texture wise! But be aware of the following:
This Baking Blend is gluten free but not grain free because of the oat fiber (outer husk of the oat grain that is pretty much all fiber). THM Gentle Sweet is so authentically sugary sweet because it contains xylitol and high-quality stevia. BUT xylitol is dangerous to pets so if yours have access to your treats be sure and use the Xylitol Free Gentle Sweet (the taste and texture are not quite spot on but still a great product.
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Note: I call for a little cinnamon and instant espresso in this recipe to deepen and intensify the chocolate flavor without having to add chocolate chips or other chocolate. These are both optional.
This is not the typical thick batter that you normally find in low carb recipes so I hate to upset the balance by adding any extra heavy chocolate chunks or chips. Brownies are normally so dark and dense so the espresso and cinnamon help but it’ll still be good without them.
The blackstrap molasses adds a brown sugar vibe to this recipe and I really recommend that you use it. It is a low glycemic sweetener contributing (at most) 5 gm of carbs spread throughout the whole recipe, so much less than 1 gram per serving.
Fudgy brownies that taste very close to the "real thing". The secret is in the rich, dark cocoa and plenty of butter for a naturally sweetened, low carb, THM S, treat. If you don't have Gentle Sweet you can try these subs: 3/4 cup xylitol or erythritol AND 1/3 tsp THM or KAL Stevia Spray an 8" square pan lightly with oil. Soften the butter and add the sweetener and molasses to a mixing bowl. Mix well. Add eggs and vanilla and mix well using a hand or stand mixer to make sure it is well creamed, this will help it form the crust on top. Then add in the cinnamon, espresso powder, cocoa, salt and baking blend and mix until well combined (mine shows tiny lumps of butter when thoroughly mixed and that is fine as they will melt right into the pie as it bakes. Pour mixture into the prepared 8x8 glass pan. Bake 17-21 minutes or until the center is set but still jiggly. I check mine at 17 minutes and usually leave it in for a couple more minutes and the timing is super important on this pie. It must still be jiggly in the middle if you want it to be gooey. *Xylitol is dangerous to pets so only use erythritol sweeteners if your pets have access to your food. *3/4cup Gentle Sweet (the xylitol/erythritol/stevia) combo is the most sugary but you can get it will all erythritol/stevia) *8T THM Baking blend can be subbed with 3 T almond flour + 3 T coconut flour + 2 T flax meal but the consistency will not be quite as smooth. (Although grinding it more finely might help.) As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Fudgy Low Carb Brownies THM S
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
9
Serving Size:
1
Amount Per Serving:
Calories: 154Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 110mgSodium: 242mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 4g
Mine don’t look like the pictures, but they are SO good!! Great recipe! Thanks for sharing!
Glad you enjoyed Anna! 🙂
Do I have to add the instant coffee powder? I absolutely can’t stand the taste of mocha/coffee – afraid I won’t like these if I use it!
The espresso is optional in the recipe, it only deepens the flavor of the chocolate but you can leave it out. 🙂
Nope, those of us who cannot stand the taste of coffee can still taste it no matter how little is in it. My Mama always thought it was in my head, so she tried to slip some by me in some recipes & I called her out on it every time. I can TASTE that stuff. Now, for all you coffee drinkers, I can see that it might deepen the chocolate flavor.
Hi Connie! No problem just make it without. 🙂
I just made these and I like them better than any other sugar free brownies I’ve made!! Thank you for the recipe.
You’re welcome and I’m so glad you let me know they hit the spot! 🙂
Wow! Absolutely the best brownie ever. 😊
Hey Karla! So glad you enjoyed it. 🙂
Do you have to use a glass pan? Mine is metal.
Hi Joanne. I’ve always used a glass pan. I think that metal heats a little more thoroughly so you might not end up with as much gooeyness in the center? Hope this helps and let me know if it turns out good in a metal pan if you get a chance. 🙂
What could I sub for the molasses?
You can leave it out, the idea is to create more of a rich “brown sugar” flavor.
Can I use fresh ground coffee instead instant?
Hi Alix! No you’ll need the instant but you can easily leave it out. 🙂
So, I can’t have almond, soy nor coconut products. Can I just use regular flour for this? What is the down side in terms of weight loss if I can and do? Thanks.
Hi Christine. I tweaked this pie from a recipe very similar to this one. https://www.allrecipes.com/recipe/12350/fudge-pie/
So if you can’t use the alternative (low carb flours the regular white flour is used there.) In terms of weight loss the pie I’ve linked to wouldn’t be of any help to you and I’m not sure how to sub low carb flours that don’t contain almond or coconut. I’m sorry and hope you’ll be able to find some other goodies that you can enjoy without those ingredients.
Can I use Pyure as my sweetener? It’s the only one I use.
Hi Paulina. I haven’t tried that but I’m suspecting that the higher amount of stevia (per measure) in Pyure will conflict with the fairly large measure of cocoa in this recipe.
If you’re able to get erythritol or xylitol (available in my Kroger) you can mix it half and half with the Pyure when needed and it will measure like Gentle Sweet.
Hope this helps. 🙂
I can’t wait to try these! Do you have to keep them in the refrigerator?
I refrigerate them overnight or for longer periods but prefer them at room temp for serving. After being refrigerated though they’ll settle into a heavier fudge type consistency. 🙂
I’m looking to make these dairy free. Have you tried the recipe using coconut oil? Just wondering if it will affect the texture. I hate trying things that don’t turn out, and wasting all my precious products! Lol
Hi Lindy! I’m sorry but I haven’t tried it with coconut oil. I also call for baking blend in this one which contains whey so this one might not work out for you. Tina over at annointedwithoilofjoy.com has a lot of dairy-free recipes though. 🙂
Hope you find a good one. <3
I made these last night to have on hand during the mad Halloween candy crush. They are the best low carb brownies I’ve ever had. I’ve followed THM for 2 years, and before that, low-carb since 1998. Truly, the best brownies. Thank you!
Thanks so much for the encouragement Louanne, I’m always so glad to hear when these recipes are a help. <3
Would these freeze well ?
I wouldn’t think so Kari. You’d probably want more of a cake-like brownie for freezing, I think.
I am so glad you shared this recipe. It is my most requested recipe from my husband. I have to make at less once a week. I have 3 in the oven now for my Christmas dessert at family parties this Christmas week.
Thanks for this Terri, I love to hear when these recipes hit the spot for the family! Merry Christmas. 😀 <3
Is there a way to add caramel to these? Only thing that could make them better! I know there’s caramel sauce, but that would be too runny, I think.
Hi Rena! I’ve considered adding caramel to it but wow, it’s so rich already. I’ve also considered adding a cream cheese topping but these brownies are so moist that I don’t know that they’d make a good base. Haha, we might have to just enjoy these as is and I’m so glad you enjoy them. 😀
Hi ! Could I sub the THM super sweet for a more frugal option instead of gentle sweet?
Thanks ! Melissa
Hi Melissa. I’m sorry but I think it would really change the texture of this brownie recipe to use super sweet instead.
Hi,
How much Swerve would I use? That’s all I have. Thanks.
You’ll need twice as much Swerve as Gentle Sweet and this might effect the texture a bit if you sub it that way.
If you have a high quality stevia handy you can use the same amount of Swerve as Gemtle sweet and bump up the sweetness of the swerve with the stevia. So 3/4 cup swerve and 1/3 tsp powdered stevia. Hope this helps. 😊
Using twice as much sw
Oh my stars!!! I was carving something warm and chocolate that was on plan and JACKPOT! Still warm out of the oven topped with some Fat free Reddi Whip and GOD BLESS you for this! Made exactly as listed! If you haven’t tried it run don’t walk and make this! It doesn’t disappoint! Thank you Nana!
I made these and they are very good. But, I would like to make them even more chocolaty I used Hershey’s Special Dark Cocoa. Will they taste more chocolaty with the Ghirardelli-brand cocoa? Thank you for this recipe!!
It just depends of the chocolate flavor that you prefer. I love the Ghirardelli brand but will definitely try these with the darker cocoa! <3
This recipe is so good! I love how simple it is to make, but turns out wonderful. Thank you for this recipe
Thanks, I’m glad you enjoyed it! 😀