I love brownies, but am nearly sugar-free. Lately, I've been experimenting with 1/3 coconut sugar and 2/3 xylitol, plus roughly the same proportions of coconut flour and unbleached flour. I use two cocoa powders, one dutched, plus chocolate chips (which do add some sugar). Brownies seem to do fine in the toaster oven, and the square pans fit.

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