FUDGY FROSTED BROWNIES

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FUDGY FROSTED BROWNIES
 Delicious fudgy brownies with an awesome frosting that are sure to satisfy that chocolate craving! These have been tested with both cocoa and Chatfield’s® premium carob powder.  A good quality carob powder makes a good substitute for cocoa and chocolate {1 oz chocolate would equal 3 tbsp of premium carob powder (45 mL) plus 1 tbsp(15 mL) butter}.  The frosting should not be optional for this recipe…together it makes for a special brownie.  In this particular instance I doubled the amount of carob powder for the frosting.  I’m not entirely sure if that was necessary, as in the refrigerator it became quite firm – good though! Carob powder is more carby than cocoa so it is only recommended if chocolate is something you cannot have due to allergies or migraines. 

Taking magnesium (there are different kinds - some keep one regular, others not) every day (look for the recommended dose and run it by your doctor) is what helped me to be able to tolerate chocolate again without getting migraines.  Other things like strawberries were a problem as well, and now I am mostly fine, except I cannot have soy sauce or Worcestershire sauce.  I make my own soy substitute - recipes can be found online.

3 eggs
3/4  cup butter, softened (175 mL)
Liquid sweetener  (sucralose or stevia) to equal 1 cup (250 mL)
  sugar
1/2  cup granulated erythritol, OR (125 mL)
  12 coffee sweetener packets
11/2  tsp pure vanilla extract (7 mL)
3/4  cup Gluten-Free Bake Mix 2, (175 mL)
   PLUS 2 tbsp (30 mL)
1/2  cup carob powder, OR cocoa powder (125 mL)
1/2  tsp baking powder (2 mL)
1/4  tsp salt (1 mL)
Milk Chocolate Frosting:
1/4  cup unsalted butter* (60 mL)
  (if using chocolate use half the amount)
1/4  cup whole, OR skim milk powder (60 mL)
3 tbsp whipping cream, OR evaporated milk (more carby)
Liquid sweetener (sucralose or stevia) to equal 3/4  cup sugar (175 mL)
6 tbsp carob powder, OR (90 mL)
  1 square unsweetened Baker’s® chocolate, melted (1 oz; 30 g)
2 tbsp powdered erythritol, OR (30 mL)
  3 sweetener packets (the kind for coffee)
1 tbsp water (15 mL)
1 tsp olive oil (5 mL)
1/2  tsp vanilla extract (2 mL)

Preheat the oven to 350°F (180°C). 

In food processor, process eggs.  Add butter, liquid sweetener, erythritol and vanilla extract; process.  In medium bowl, combine Gluten-Free Bake Mix 2, carob powder, OR cocoa, baking powder and salt.  Add to wet ingredients; process until smooth.  Turn out into a greased 8 or 9-inch (20 or 23 cm) baking dish.  Bake 20 to 25 minutes, or until knife inserted in brownies comes out clean.  Do not over-bake.  Allow to cool completely to room temperature.  Frost the brownies and refrigerate.  They are best once completely chilled or chilled and left at room temperature for 5 minutes.

Milk Chocolate Frosting:  In food processor, process butter, whole, OR skim milk powder, whipping cream, OR evaporated milk, liquid sweetener, carob powder, OR unsweetened Baker’s® chocolate, erythritol, OR sweetener packets, water, olive oil and vanilla extract; process.

Helpful Hint:  *I have used regular butter with the frosting before and it was fine.  

Yield:  25 servings
Carob/cocoa
120.1/107.1 calories
1.8/2.3 g protein
10.3/10.2 g fat
0.7/1.0 g fiber
3.6/1.8 g net carbs


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