Thank you!! My mother’s brownies were always exactly as you describe: very few crumbs, a crunchy, shiny top, and melt-in-your-mouth chocolate-ness that doesn’t stick to your teeth!!
However, I am now diabetic and am limited to sugar intake. I have discovered allulose, a new, non-sugar sweetener. I have made bread with it with great results, but what about sweets? Like cakes and brownies?
Have you tried this new sweetener in brownies??

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