Ingredients with 1:1 substitute
150 g butter
200 g Cavalier cooking chocolates dark
60 g egg yolks
90 g sugar equivalent
90 g egg white
75 g flour
Ingrediënten met Stepa Zero
175 g butter
235 g Cavalier cooking chocolates dark
60 g egg yolks
9 g Stepa Zero
90 g egg white
95 g flour
Ingrediënten met Steviablaadjes
150 g butter
240 g Cavalier cooking chocolates dark
60 g egg yolks
3 g blaadjes
90 g egg white
75 g flour
Points of special interests concerning stevia
In this recipe, you do not need to replace much sugar either. The 90 g of sugar can easily be replaced by a 1:1 sweetener. The Erythritol cannot react with much liquid, so it can cause a cooling effect. The stronger solutions such as 1:10 Stepa Zero or even the 1:30 Stepa Sweet can also be used in this recipe. The sweetening power is more important than the volume. If you really want to convert to Stepa Zero, you can cover the deficiency of weight and volume by adding 20 g extra flour, 25 g extra butter, 35 g extra chocolate. This recipe is the ideal example in which we can hopefully also use the leaves in the future. Ground leaves are, on average, 30 times sweeter than sugar. As a result, 3 grams will be enough. In this brownie, the cocoa will taste stronger, because the caramel taste does not overshadow it. If you would like to have the caramel taste, you should use milk chocolate instead of dark chocolate. However, for those who are just becoming used to avoid sugars, this can be too sweet.
Utensils
• Baking dish
Preparation
• Melt the butter and the chocolate
• Whisk up the egg yolks with 45 g of sugar equivalent until it becomes a light white mass.
• Also beat up the egg white with the other half of sugar equivalent.
• Carefully mix the butter mixture with the mixture of egg yolks and sugar equivalent.
• Add flour and mix it together.
• carefully mix the beaten egg white under the batter.
• Bake the brownie mixture for 35 minutes in the oven at 180°C.