Decadent Chocolate Brownies

Decadent Chocolate Brownies


  • ½ cup unsalted butter (or coconut oil for a vegan twist)
  • 1 cup Allulose (Rx Sugar)
  • 2 large eggs (use flax eggs for vegan option)
  • 1 teaspoon vanilla extract
  • ½ cup cacao powder
  • 3 tablespoons Himalayan Tartary Buckwheat Sprout Powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder


  1. Preheat your oven to 325°F (163°C).
  2. Grease an 8-inch square baking pan.
  3. In a saucepan, melt the butter or coconut oil over low heat.
  4. Remove from heat and whisk in the Allulose, eggs, and vanilla extract until well combined.
  5. Stir in cacao powder, Tartary Buckwheat, salt, and baking powder. Blend until smooth.
  6. Pour the batter into the prepared pan, spreading evenly.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow to cool before slicing into squares.

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