Don’t ask why, but I’m in a major brownie phase right now. Just last week I posted my recipe for Sweet Potato Brownies, I’ve been snacking on Brownie Energy Balls (one of my faves!), and today I’ve got yet another brownie recipe for you: Half-Baked Chili Chocolate Brownies!

So how did this recipe come about? Ulrika Hoffer’s recipe for Klitschkuchen (“Half-Baked Cake”) from her book Süßes ohne Frust: Leckere Kuchen und Desserts ohne Zucker, Gluten und Laktose* (“Sweets without Frustration: Delicious Cakes and Desserts without Sugar, Gluten, or Lactose”) has been getting a lot of hype in the Project: Sugar-Free Facebook Group for some time now. Doris from Mrs. Flury also posted a Klitschkuchen on her blog a while back, and the enthusiastic response it was getting made me really want to give it a try!

I found the resulting Klitschkuchen a little too firm to count as “cake,” so I did a few minor modifications and made “Klitschbrownies” instead. ;-) I also threw in some chili because chocolate-chili is one of the best combos ever – If you haven’t had it yet, I highly recommend giving it a try!

My Half-Baked Brownies are sweetened solely with puréed dried plums, which add both moisture and sweetness to the final product. Here’s the basic recipe:

Puréed dried plums:

  • Soak 500 g dried plums overnight in 200 ml water. The next day, drain the water and purée or blend the dried plums until smooth.
  • Store in an airtight container in the fridge for up to four weeks.

Klitschkuchen with a Twist: Half-Baked Chili Chocolate Brownies

Rezept drucken
Rezept drucken
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time
  • 5 eggs
  • 1 pinch salt*
  • 200 g dried plum purée
  • 1 generous pinch ground vanilla* or 1 tsp pure vanilla extract
  • 50 g raw cacao*
  • 200 g ground almonds or almond flour
  • 150 g baking chocolate no sugar
  • 2 tbsp chili powder*
  • 1/2 red chili pepper
  1. Preheat oven to 175°C (top and bottom heat). Grease a brownie pan.
  2. Make the dried plum purée (see directions above).
  3. Separate eggs and beat egg whites with salt until stiff. Purée or blend prunes with egg yolk, vanilla, and cocoa.
  4. Add around 1/3 of beaten egg whites to chocolate mixture and alternate folding in ground almonds and the rest of the beaten egg white.
  5. Transfer batter into greased brownie pan and bake in the preheated oven (middle rack) for about 25 minutes.
  6. Remove brownies from oven and let cool. Cut into six pieces.
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Have fun baking and enjoy! :-)

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