Palmer Plates: Fudgy Allulose Brownies

For this installment of Palmer Plates, our team is putting SAVANNA Ingredients GmbH & Co KG's Allulose to the test in a familiar favorite. Allulose provides sweetness while bringing functional benefits that make it an exciting option for formulators exploring sugar reduction.

Ingredients

• ¾ cup butter
• ½ cup chocolate chips, divided
• ½ cup almond flour
• ¼ cup cocoa powder
• ½ tsp baking powder
• ¾ cup Savanna Allulose
• 3 large eggs

Instructions

1. Prep the oven
Preheat oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper and set aside.

2. Combine the dry ingredients
In a mixing bowl, combine the almond flour, cocoa powder, baking powder, and Savanna Allulose. Mix well.

3. Melt the chocolate
Combine the butter with half of the chocolate chips and gently heat until melted. Whisk together until smooth and glossy.

4. Beat the eggs
In a separate large bowl, beat the eggs with an electric mixer until slightly frothy and fully combined.

5. Add the chocolate mixture
Slowly pour the melted chocolate and butter mixture into the eggs while continuing to mix.

6. Finish the batter
Gradually add the dry ingredients and mix until a thick, glossy brownie batter forms. Fold in the remaining chocolate chips.

7. Bake
Transfer the batter to the prepared pan. Bake for 14–18 minutes, or until a toothpick inserted into the center comes out mostly clean.

8. Cool and enjoy
Allow the brownies to cool in the pan for about 20 minutes before transferring them to a wire rack to cool completely.

Storage

Store leftover brownies covered in the refrigerator for up to one week.

Why We Love SAVANNA's Allulose

Sugar reduction can be particularly challenging in applications where sugar does more than provide sweetness. Savanna Allulose gives formulators another tool for developing reduced-sugar products while helping deliver the taste and functionality consumers expect.

And in this case, that means one very fudgy Palmer Plate.