Question: I am making chocolate brownies without sugar using the following ingredients:

* cocoa nibs, 1 & 1/4 cups
* carob powder, 1/4 cup
* margarine, 125 g
* flour, 50 g
* stevia, 1 tablespoon
* vanilla essence, 2 teaspoon
* baking powder, 1/2 teaspoon
* 2 eggs

How can I make the brownie less dry and have more flavor? I don't want to add sugar as it aggravates my skin.

Answer: 
First, I agree with Tarak'ha's suggestions because it looks like you're trying to keep things somewhat healthy.

Since it looks like you're trying to make healthier brownies, I just wanted to mention yet another less heard of healthy fat replacement in baking: *Finely shredded / pureed beetroot*. I learned this trick from a show called "Cook Yourself Thin" for their [chocolate cake](http://www.food.com/recipe/beetroot-chocolate-fudge-cake-from-cook-yourself-thin-255558). In the show they talk about how the moisture from the beetroot replaces most of the moisture and fat that is usually added by vegetable oil. It's just another alternative to consider.

Here is a brownie recipe that uses *beets & coconut oil* for the "fat" component. It uses coconut sugar, but you can substitute for your stevia if you'd like.
<http://www.theroastedroot.net/fudgy-paleo-beetroot-brownies/>
Hi I use dates for sugar. I use only 4 ingredients and they are bakeless. You put the ingredients in the food processor and then just press into pan and cut into squares. They are really good and you don't get that sugar rush feeling. I think I found the recipe on Pinterest.