Quick and Easy Brownies with Xylitol

xylitol brownies

Given my preference for natural products, I decided to try xylitol with some brownies that are based on my recipe for Quick and easy fudgy brownies. My husband and my best friend Basil wanted a treat and so I tried out the sweetener. It is as good as refined sugar and I would say even better. Chewy and moist — a perfect late night snack and you don't even have to feel guilty about indulging in a few.

More expensive, but worth the price. There are a few tips to follow when baking with this sweetener. It can be substituted for any recipe calling for sugar, though it does not work well with yeast meaning your bread won't rise as you wish. As for baking, like these brownies, you may need to add a bit more liquid or butter to maintain moisture because xylitol does not caramelize when baking.

Verdict: just perfect and even more enjoyable than the original recipe I based it on.

Quick and Easy Brownies with XylitolQuick and Easy Brownies with Xylitol
Recipe by
Published on October 30, 2011

These quick and easy-to-make brownies are moist, chewy, fudgy and sweetened with all-natural Xylitol for a guilt-free treat

Preparation: 5 minutes
Cooking time: 20 to 25 minutes

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  • 1 cup xylitol
  • 1/2 cup unsweetened cocoa
  • 6 tablespoons plain or Greek yogurt
  • 1 egg, beaten
  • 1 teaspoon natural vanilla extract
  • 1/2 cup unbleached white flour
  • confectioners sugar for dusting (optional)
  • Preheat the oven to 350°F. Butter an 8-inch square baking pan or line with parchment paper.

  • In a medium sized bowl, combine the xylitol, cocoa and yogurt.

  • Add the beaten egg and vanilla and mix well.

  • Stir in the flour and then transfer the batter to the buttered pan.

  • Bake for 20 to 25 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Dust with confectioners sugar.

Makes sixteen 2-inch brownies

xylitol brownies

More brownie recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Gooey Peanut Butter Brownies with Carob Chips
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour


Yogi Kitchen said...

I'm going to try and remember how to spell this and get some! Amazing that it's made form tree-bark. Whatever next; and I thought I was being adventurous trying coconut sugar! Posted Apple Sauce brownies recently. A kind of bidge-job by yours-truly, trying to avoid refined sugar, but I must admit they weren't exactly treaty. Will try again and hopefully Theresa will be more impressed this time. Maybe she'll even deign to give her greatest compliment on my baking "taste like store-bought"..

Priya Suresh said...

Looks super moist and excellent, love to have a slice rite now.

Johanna GGG said...

never seen xylitol about but sounds interesting and those brownies look magnificent

Marianne said...

great recipe! i tried it with the german xacara xylit ( www.xacara.de) , it worked very well, but indeed, i had to add some more butter. the first time it went a bit dry.

thx for the recipe!

Theresa said...

Was considering trying this recipe. Looks yummy. I was wondering if anyone has tried alternative flour combinations like Almond flour, or a mixture of almond, coconut, rice, soy flour etc. and if so sho what is your suggestion? Thank you

Anonymous said...

I was wondering if you use self rising flour or all purpose?

Lisa Turner said...

I use all purpose flour.

Anonymous said...

Quite yummy! Best sugar free desert I've had in some time. Here's the nutrition per 2 inch square brownie (this makes 16 or so):
0.5g fat (1%)
0g sat fat
10g carbs
0g sugar
.5g fiber
2g protein
Iron: (6%) cholesterol: 12mg (3%)
sodium: 6mg (0%)