Low-Sugar Hershey Cocoa Brownie Recipe

Hershey's cocoa powder is sugar free and has a rich chocolate taste. Many brownies use both cocoa powder and melted chocolate for depth of flavor. Instead of sugar, you could use a sugar substitute such as Splenda, Equal, erythritol, which is a sugar alcohol, stevia or a combination of these choices.
Substituting eggs with an egg substitute and applesauce instead of oil can lower fat and calories. You may also try whole wheat or spelt flour instead of all-purpose flour to add fiber and nutrients. Walnuts may be used to add flavor, texture, protein and heart-healthy omega-3 fatty acids.

Preheat the oven to 350 degrees. Lightly grease the 8x8 inch pan with cooking oil spray or coconut oil.

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Melt the chocolate and butter or coconut oil together in a small saucepan and set aside. If using applesauce, simply melt the chocolate in the microwave, stirring every 30 seconds until it is melted. Set aside.

In a mixing bowl combine eggs, applesauce, if using it as an oil substitute, vanilla extract and melted chocolate. Mix well.

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Combine all dry ingredients in a separate mixing bowl. These include the cocoa powder, flour, salt, sugar substitute of your choice and baking soda. Slowly add wet ingredients into the dry mix, stirring as you go.

Add the walnuts once the batter is completely mixed and pour into greased baking pan. Bake 25 to 30 minutes until a toothpick inserted into the brownie comes out clean.


For better portion control, bake brownies in a muffin tin instead of an 8x8 inch pan. Lessen cooking time to 20 to 25 minutes. Top with a drizzle of extra melted chocolate.


Using erythritol will change the flavor and texture of the brownies. If you don't like it, but don't want to use sugar, Splenda or Equal, try using 1/2 cup of Sucanat, which is made from cane sugar but has fewer calories.