And so it began. The first week was rough. I discovered that EVERYTHING has sugar. Tomato sauce? Yep. Condiments like ketchup and mustard? Don’t even get me started. Even seemingly savory items like soups, bagels and cream cheese were laden with sugar. Eating no refined-sugar meant not only changing my dessert habit for the month, but changing ALL my meals for the month.
I’d say the biggest benefit I got from going sugar-free was insight into how terrible my day-to-day diet really is. As a dessert blogger, I knew I ate way more than my fair share of sugar. But I didn’t realize HOW much. And I guess that’s what was the most illuminating for me. Maybe I’ll start being more conscious of my sugar-intake in the future.

The New York Times’s “Fat Dad” Brownies
Ingredients
- 8 ounces bittersweet chocolate, chopped finely
- 6 tablespoons unsalted butter, plus extra for greasing the pan
- 3/4 cup light brown sugar, tightly packed
- 2 eggs, beaten at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup flour
Instructions
- Preheat the oven to 350 (F) and grease an 8-inch square baking dish with butter.
- In a double boiler (or, a heatproof bowl over a pan of hot water), melt 8 oz. chocolate, using a rubber spatula to stir the chocolate constantly to prevent it from burning.
- Once the chocolate has completely melted, add 6 tablespoons unsalted butter, using the rubber spatula to stir the butter into the chocolate.
- Once the chocolate and butter have combined, remove the boiler from heat and pour the mixture into a heatproof mixing bowl. Whisk in 3/4 cup light brown sugar, 2 eggs, and 1 teaspoon vanilla until thoroughly combined.
- Add 1/4 cup flour to the mixture and use a rubber spatula to fold the flour into the chocolate mixture. Be careful not to overmix or you'll get tough brownies and I will cry for you! Simply incorporate the flour until there are one or two flour streaks left in the batter, but no more than that.
- Bake for 35 minutes in the preheated oven, or until the brownies are set and barely firm in the middle. Cool on a cooling rack for 15 – 20 minutes before removing from pan. Brownies will be very melty and delicious.
Anonymous says
Wow.
that must have been hard…a whole month of NO processed sugar??/ but it must feel great that you actually did pull t off! These brownies look amazing!!
Shobha
Unknown says
Wooo! Well let me be one to congratulate you back into the world of sugar eating! Loved reading about your experience/thoughts on sugar going forward. I can't believe how dedicated and strict you were about it–I don't think I was that good. But I was literally lol-ing at reading about your spoons of sugar. So interesting to see how fast your palette can change!
michelle lopez says
Oh my god, I know! I went to this French patisserie the other night to properly celebrate and I couldn't even finish a chocolate mousse pastry that was smaller than the palm of my hand. It was too rich and sweet for me! I've never had this problem before. Has sugar-free month ruined me? Oh well.
Unknown says
I just wanted to let you know I made these with carob and posted them on my blog. I'd love if you'd come over and take a look :)http://piesandplots.net/fudgy-carob-brownies/