Rich, fudgy chocolate brownies sweetened with tagatose instead of sugar — written for 100% tagatose, with the option to blend with sugar to your preference.
Preheat the oven to 300°F. Lightly spray an 8 x 8 baking dish with cooking spray and line it with parchment paper; spray the parchment too.
In a medium bowl, combine the tagatose, sugar (if using), flour, cocoa powder, powdered sugar, chocolate chips and salt.
In a large bowl, whisk together the eggs, oil, water and vanilla.
Sprinkle the dry mix over the wet mix and stir until uniform. The batter should be thick.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40 minutes, or until a toothpick comes out with only a few crumbs attached — it's better to pull the brownies out early than to leave them in too long.
Cool completely before slicing.
Store in an airtight container at room temperature for up to 3 days. They also freeze well!
Tagatose-to-sugar ratio: this recipe is written for brownies made with 100% tagatose (1½ cups), but you can blend with sugar to your preference — we suggest 75:25 or 50:50 tagatose to sugar (for example, 1 cup tagatose with ½ cup sugar, or ¾ cup of each). Remember that tagatose browns faster than sugar: 300°F for 40 min is for 100% tagatose; for 100% sugar use 325°F for 45 min, and adjust to your blend in between. Good luck, and remember to share your feedback with us!