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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Ultimate Double Chocolate Brownies with Jaca
Rich, fudgy, and loaded with chocolate — these Ultimate Double Chocolate Brownies are the gold standard. Crispy edges, a crackly top, and a moist center packed with pecans and chocolate chunks. This version uses Jaca (allulose) instead of granulated sugar for the same indulgent sweetness without the blood sugar spike. Adapted from Taste of Home.
Ingredients
- ¾ cup baking cocoa
- ½ teaspoon baking soda
- ⅔ cup butter, melted, divided
- ½ cup boiling water
- 4 cups Jaca sugar (replaces 2 cups granulated sugar at 2x ratio)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup coarsely chopped pecans
- 2 cups semisweet chocolate chunks (12 ounces)
Sweetener Used
4 cups Jaca sugar Allulose
Replaces: 2 cups granulated sugar
Instructions
- 1
Preheat oven to 350°F. Grease a 13x9-inch baking pan.
- 2
In a large bowl, combine the baking cocoa and baking soda. Stir in ⅓ cup of the melted butter.
- 3
Add the boiling water and stir until well blended. This "blooms" the cocoa for deeper chocolate flavor.
- 4
Stir in the 4 cups Jaca sugar, eggs, the remaining ⅓ cup melted butter, and vanilla extract until smooth.
- 5
In a separate bowl, whisk together the flour and salt. Stir the flour mixture into the cocoa mixture until just combined — do not overmix.
- 6
Fold in the pecans and chocolate chunks.
- 7
Pour the batter into the prepared pan, spreading evenly.
- 8
Bake for 35-40 minutes, or until the brownies begin to pull away from the sides of the pan.
- 9
Cool completely in the pan on a wire rack before cutting. This is a Jaca-adjusted healthier version — all the fudgy indulgence without the sugar crash.
Pro Tips
- Jaca (allulose) dissolves just like granulated sugar and keeps these brownies perfectly moist and fudgy — without the blood sugar spike.
- Use high-quality cocoa powder for the best chocolate flavor. Dutch-process cocoa gives a smoother, darker brownie.
- Boiling water is essential — it blooms the cocoa and intensifies the chocolate flavor. Do not skip this step or use lukewarm water.
- Let the brownies cool completely before cutting for clean, sharp edges. For extra-clean cuts, use a plastic knife.
- Store in an airtight container at room temperature for up to 4 days, or freeze individually wrapped brownies for up to 3 months.