DECADENT COCOA BROWNIES
These brownies are so decadent-tasting –
very close to the real thing! You do want a nice, rich frosting for these brownies. Upon refrigeration they become very solid and are easily cut into beautiful-looking squares. In this photo, they are at room temperature and the texture is different. We're taking these as snacks with us to an exotic island for a few days along with these Glazed Almond Chocolate Chip Bars.
4 eggs
3/4 cup melted butter (175 mL)
1/2
cup granulated erythritol (125 mL)
11/2 tsp vanilla extract (7 mL)
1
cup Gluten-Free Bake Mix, (250 mL)
page___
1/2
cup cocoa (125 mL)
1/2
tsp baking powder (2 mL)
1/4
tsp salt (1 mL)
Milk Chocolate Frosting, page___
In food processor,
process eggs. Add butter, liquid
sweetener, erythritol and vanilla extract; process.
In medium bowl,
combine Gluten-Free Bake Mix, cocoa, baking powder and salt. Add to egg mixture; process. Spread in greased 8-inch (20 cm) square
baking pan. Bake at 350°F (180°C) for 25 to 30 minutes, or until a cake tester comes
out clean. Cool, frost and
refrigerate.
Yield: 25 servings
1
brownie with frosting
113.5
calories
2.6
g protein
10.5
g fat
2.2
g net carbs
Another Chocolate Frosting:
Granular Sweetener to equal 1/3 cup sugar
Granular Sweetener to equal 1/3 cup sugar
1/4 cup whole or skim milk powder (powdered if coarse)
3 tbsp powdered erythritol or Steviva Blend
2 tbsp whey protein powder
2 tbsp cocoa
2 tbsp butter, melted
3 tbsp heavy cream
Combine dry ingredients and stir in wet ingredients until frosting is very smooth. Use immediately.
For other great
Low-Carb, Gluten-Free recipes by the team & me:
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Friends cookbooks at: