Many years ago, Dr. Dan had a friend named Jeff. Jeff owned a business that imported Swiss chocolate. I had the idea to use that chocolate for brownies. After nearly two years of experimenting, the final result was a success. Of course, this was the 1980s, when we thought that sugar and wheat flour were great. As tasty as the original recipe is, I can’t recommend it today. With the help of Grok AI, I modified the original recipe and substituted healthier ingredients. The result is a brownie that is nearly identical to the original but without the wheat and sugar. However, it still contains refined flours (blanched almond and sorghum), so it is a source of carbohydrates. If you occasionally must have a sweet treat, then give this recipe a try.

side note: cocoa is processed cacao beans. Cacao is the pure ground beans.

I recommend five 50-gram bars of Lindt 100% cocoa (250g total). You can use another brand of 100% cocoa, but you may need to adjust the amount of butter. For pure cacao powder, use 170 grams of powder and 200 grams of butter. I haven’t found another brand that delivers an amazing chocolate flavor like genuine Lindt. These brownies get their name from the original Lindt & Sprungli chocolate.

250g 100% Cocoa

175g grass fed butter (A2/A2 if you can find it)

170g allulose

4 eggs (corn and soy free if you can get them)

50 g blanched almond flour

50 g sorghum flour

1/2 teaspoon gluten free baking powder (Otto’s naturals grain-free)

1/8 teaspoon salt

2 teaspoons real vanilla extract (vanilla, water, alcohol – no sugar)

Method

Preheat oven to 325 F

Using a double boiler (water in the bottom pot, butter and cacao in the upper pot) melt the butter and cacao together. Stir as it melts and make sure it is completely blended before next step.

While butter/cacao are melting, beat the 4 eggs with the 2 teaspoons vanilla in a bowl. Set aside.

Weigh the 50g almond and 50g sorghum flour. Add 1/2 teaspoon baking powder, 1/8 teaspoon salt and mix well. Set aside.

Weigh the 170g allulose.

Once the butter and cacao are fully melted and mixed into a ganache, turn off the heat and remove the pot from the boiling water. Mix in the allulose. This step is critical because it will remove enough heat to safely add the eggs without cooking them. Once the allulose has completely dissolved, pour in the eggs and vanilla and mix thoroughly.

This combination will look greasy but will hold together. Scrape the sides well, then add the remaining dry ingredients via a sifter or strainer.. Mix well to blend in all the dry ingredients. Scrape the sides as needed.

Line an 8×8-inch metal pan with parchment paper and pour in the batter. Spread it evenly and let it rest for about 10 minutes. For thinner brownies use a 9×9 inch metal pan. Glass bakes different and won’t have the same result, use metal with parchment paper.

Bake the 8×8 inch pan for 22 minutes, the 9×9 inch pan 20 minutes at 325 F. Remove and let cool. Then, remove them from the pan and cut them into whatever size squares you prefer. I like to make 16 cubes.

Place in a glass container and refrigerate once completely cooled. The flavor and texture will improve over the next several days.