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.

Prep Time: 15 min | Cook Time: 40 min | Servings: 24

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 (12 oz) semisweet chocolate chunks

Instructions:

— Preheat oven to 350°F. Grease a 13x9-inch baking pan.

— In a large bowl, combine the baking cocoa and baking soda. Stir in ⅓ cup of the melted butter.

— Add the boiling water and stir until well blended. This "blooms" the cocoa for deeper chocolate flavor.

— Stir in the 4 cups Jaca sugar, eggs, the remaining ⅓ cup melted butter, and vanilla extract until smooth.

— In a separate bowl, whisk together the flour and salt. Stir into the cocoa mixture until just combined — do not overmix.

— Fold in the pecans and chocolate chunks.

— Pour the batter into the prepared pan, spreading evenly.

— Bake for 35-40 minutes, or until the brownies begin to pull away from the sides of the pan.

— 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. Adapted from Taste of Home.