Thursday, May 21, 2015

Low Carb Flour-Free Brownies

Yes, this picture is an optical illusion. It almost looks like we ate the majority of this pan of low carb brownies. Could we have? Yes. A delicious 2x2 square bite of chocolate has only 3 carbs! However, Andy and I both showed great restraint. The food choices we have been making for the past month are choices we can live with long term. I've never been a big fan of "dieting." If you don't keep it up, your loss eventually catches up with you and then some. We don't plan on spending the rest of our lives not enjoying a treat now and then, so I'm finding new ways to fix what we enjoy. These don't replace "Meme's Brownies," but they were very good. I found the original recipe on the diabeticconnect.com website. After reading about twenty comments from folks who had baked them, I tweaked the recipe just a little and was pleased with the outcome.

INGREDIENTS
2 oz. unsweetened chocolate squares
2 sticks salted butter
(Slowly melt the butter and chocolate squares, set to side for 10 minutes to cool)
1-1/2 cups Truvia Baking Blend
4 large eggs
1 tablespoon vanilla
6 tbsp. cocoa powder

Preheat the oven to 350 degrees.

 In a medium bowl whisk 4 large eggs until fluffy. Beat in the Baking Truvia Blend.
 Slowly add the melted cooled butter and unsweetened chocolate squares. Whisk in the vanilla.
 Stir in the cocoa a little at a time.
 Blend until the batter is smooth.
 Pour into a greased pan. I used a 7.5" x 12" oval stone baking dish.
The brownies will puff up starting on the edges. 
When the whole pan has risen equally, check the center.
A toothpick inserted shouldn't have runny batter, but you will pull a few moist crumbs.
In my oven, it took 45 minutes for them to be done.
From the comments I read from others, the timing ranged from 30 minutes to one hour
Be aware! Check at thirty minutes and every five minutes until done.
Let the pan cool for at least one hour before cutting into 2" squares.

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