Fudgy brownies

Fudgy brownies

A heavenly soft and succulent chocolate cake.


100 g butter
2 eggs
60 g Sukrin Gold
1 tsp vanilla sugar
28 g unsweetened cocoa powder
225 g Sukrin Syrup Gold
90 g wheat flour
50 g FiberFin


Melt the butter and set aside.

Whisk the Sukrin Gold and eggs lightly together. Mix the cocoa and vanilla sugar into the egg mixture, then add in the Sukrin Syrup.

Mix the wheat flour and FiberFin together in a separate bowl. Alternate between pouring this and the melted butter into the egg mixture while stirring, until you wind up with a completely smooth batter.

Pour the batter into a tin lined with baking paper. We used a 20 x 20 cm (7,8” x 7,8”) tin. You can also use a round springform pan or a bread tin.

Bake the brownies at 175 degrees Celsius for approx. 20-25 minutes, depending on how baked you prefer them. It’s fine to let it undercook slightly – this will give it a runnier centre.

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
258 5 14 15 22