AWARD-WINNING FUDGY, DENSE BROWNIES
Excellent, dense and fudgy brownies.
I have returned to this recipe many times through the years and since I cannot have
cocoa or dark chocolate (for about 14 years now...due to migraines), I use carob powder and they are even nicer, I think...slightly carbier, but not by much. Watch this blog for more chocolatey treats now that chocolate is back on the table for me. Seriously, I find the Chatfield's brand on Amazon tastes just like chocolate to me in recipes. I even make hot "cocoa" with it. I sure hope I am helping someone else out there who has my problem with chocolate. I even bought the unsweetened carob chips - quite acceptable as a chocolate chip substitute too; not quite as sweet, but acceptable and I enjoyed the cookies I made with them recently and the Caramel Pecan bars. Will share those recipes soon, as well as a lovely chocolate double-layer cake. See, I told you that you can expect more chocolatey desserts from me from now on.
Okay, update....I now prefer Bob's Red Mill Toasted Carob powder...tastes SO much like cocoa to me.
Okay, update....I now prefer Bob's Red Mill Toasted Carob powder...tastes SO much like cocoa to me.
4 eggs
1 cup butter, melted (250 mL)
1/2 cup
whipping cream (125 mL)
1/3 cup granulated erythritol, OR (75 mL)
8 sweetener packets (the kind for coffee)
11/2 tsp vanilla extract (7 mL)
13/4 cups
Gluten-Free Bake Mix 2, (425 mL)
page, PLUS 2 tbsp (30 mL)
1/3 cup cocoa, OR carob powder (Chatfields carob on Amazon) (75 mL)
1 tsp baking powder (5 mL)
1/8 tsp
salt (0.5 mL)
Milk Chocolate Frosting, (SEE RECIPE BELOW)
(use chocolate, cocoa or carob powder)
In
food processor or in bowl with electric mixer, process eggs. Add butter, liquid sweetener, cream,
erythritol, OR sweetener packets and vanilla extract. Process on slow
speed. In medium bowl, combine Gluten-Free
Bake Mix 2, cocoa, OR carob powder, baking powder and salt. Add to food processor and process until
smooth. Spread batter in greased 9 x
13-inch (2 L) glass baking dish. Bake in
350°F (180°C) oven 17 to 20 minutes, or until dinner knife inserted into
brownies comes out clean. Do not over
bake.
Condensed Milk Chocolate Frosting: Prepare as
directed in recipe below. Spread frosting
over warm brownies in baking dish. Refrigerate
and cut into squares when chilled.
Helpful
Hints: These brownies freeze well in an airtight
plastic container. Place in one
layer. The nutritional analysis for
“Chocolate” version reflects the brownies made with cocoa and the frosting made
with unsweetened baking chocolate. The
cocoa and carob versions have cocoa and carob in both the brownies and frosting
respectively.
Yield: 40 brownies (8 x 5)
Chocolate/cocoa/carob
152.9/147.1/151.3
calories
3.7/3.7/3.4
g protein
14.4/13.7/13.6
g fat
0.5/0.7/0.4 g fiber
2.7/2.5/3.4
g net carbs
MILK
CHOCOLATE FROSTING
Delicious with any of the variations. Carob powder is a wonderful substitute for
cocoa and gives those who are allergic to chocolate or who get migraines from
chocolate an opportunity to enjoy something that tastes almost the same! I
actually prefer it, as it tastes sweeter and one can eat more because there is
no stimulant in it either, plus you need less sweetener than with cocoa.
1 cup whipping cream (250 mL)
2/3 cup butter,
melted (150 mL)
sugar
2/3 cup vanilla
whey protein (150 mL)
2/3 cup whole milk powder, OR (150 mL)
skim milk
powder (whole milk powder from Costco)
1/4 cup
powdered erythritol, OR (60 mL)
6 sweetener packets (the kind for coffee)
2
oz unsweetened chocolate, melted, (60 g)
OR 6 tbsp cocoa powder, OR carob powder (Chatfields, Amazon) (90
mL)
2
tsp light-tasting olive oil (10 mL)
In food processor, combine whipping cream, butter, liquid
sweetener, vanilla whey protein, whole milk powder, OR skim milk powder and
powdered erythritol, OR sweetener packets.
Process. Add melted chocolate, OR
cocoa powder, OR carob powder and olive oil.
Process until smooth. If the
frosting is too thick, add more cream 1 tablespoon (15 mL) at a time.
Caramel Frosting: Substitute Da Vinci® Sugar Free Caramel Syrup*
for 1/3 cup (75 mL) of the cream and use cocoa butter
instead of chocolate.
Helpful Hint: *Da Vinci® Alternative: Use water, caramel-flavored extract and liquid
sweetener.
Yield: 16 generous servings
Chocolate/cocoa/carob
175.7/161.1/166.7
calories
4.8/4.9/4.5
g protein
16.6/14.8/14.6
g fat
0.5/0.9/0.5 g fiber
3.2/3.0/4.1
g net carbs
For
other great Low-Carb, Gluten-Free recipes by the team &
me: