FUDGEY BROWNIES
These are not like high carb brownies, some of which remind one of enjoying a chocolate-flavored sugar cube – seriously! Despite that high carb brownies are often delicious and very addictive. It is difficult to duplicate high carb brownies with low-carb ingredients. These are yummy low-carb brownies according to my DH and son (older DS does not like chocolate and would not even try one! I really don’t understand that dislike of chocolate. Surely, that is not normal?!). These brownies will seem a little cakey when warm, but they get fudgey and more solid quite quickly. They can be served chilled or at room temperature, depending on preference. Please don’t be tempted to skip the frosting – it is still the best part!
5 eggs
1 cup butter, melted
1 3/4 cups Carbalose Bake Mix, OR
Splendid Low-Carb Bake (see recipes below)
1/3 cup Dutch cocoa, OR other rich cocoa
1/2 cup powdered erythritol
16 SPLENDA® packets
2 tbsp granulated Xylitol (optional)
1 tsp baking powder
Rich Chocolate Frosting
1 1/2 cups SPLENDA® Granular
1/2 cup whole or skim milk powder (Hispanic section of Super Wal Mart or Publix)
6 tbsp whipping cream, OR evaporated milk
1/4 cup powdered erythritol
2 tbsp unsalted butter, melted
2 tbsp water
2 tsp mild-tasting olive oil
1 tsp vanilla extract
2 oz (2 squares) unsweetened baker’s chocolate, melted
In food processor or in bowl with electric mixer, process eggs. Add butter; process. Add Carbalose Bake Mix or Splendid Low-Carb Bake Mix, cocoa, powdered erythritol, Splenda, Xylitol (if using) and baking powder. Process until well combined. Spread brownie batter in greased 9 x 13-inch baking dish. Bake in 350°F oven 15 to 20 minutes, or until the batter is set all over. Do check after 15 minutes, as overbaked brownies are not very good. Spread chocolate frosting over warm brownies. Refrigerate when baking dish is cool enough or serve at room temperature.
Rich Chocolate Frosting: In blender, combine Splenda Granular, milk powder, whipping cream, erythritol, butter, water, olive oil and vanilla extract; blend well. In cereal bowl, place baking chocolate. Pour boiling water over chocolate and pour off when molten (test with knife). Add to blender; blend until combined.
Nutritional Analyses: 40 servings (8 x 5), 1 brownie
104.2 calories; 3.3 g protein; 8.7 g fat; 3.4 g carbs
32 servings (8 x 4), 1 brownie
130.2 calories; 4.1 g protein; 10.9 g fat; 4.3 g carbs
Carbalose Bake Mix:
1 2/3 cups almond or hazelnut flour (Netrition)
2/3 cup Carbalose flour (Netrition)
2/3 cup vital wheat gluten
Nutritional analysis: 1/4 cup = 3.4 g carbs
Splendid Low-Carb Bake Mix:
1 2/3 cups almond or hazelnut flour (Netrition)
2/3 cup whey protein powder (vanilla, chocolate or plain)
2/3 cup vital wheat gluten
Nutritional analysis: 1/4 cup = 2.8 g carbs
Helpful Hints: There is a choice of bake mixes to use. I rather liked the Carbalose Bake Mix version. After trying this with 1/3 cup cocoa, someone might want to experiment using ½ cup cocoa for a deeper chocolate flavor. Dutch cocoa already achieves that to some degree. I don’t think my waist line could stand any more brownie testing for now!! I still think the chocolate frosting is the best part, so don’t be tempted to skip it. I think hazelnut flour would be even better in the brownies than almond flour, because it has a milder flavor and does not cut the sweetness as much as almond flour tends to do. I used the Xylitol in these brownies but suspect they will be fine without, although a little less sweet. Remember Xylitol is poison for animals.