Thursday, October 21, 2010

Low Carb Double Chocolate Brownies



If you are a chocoholic like me, you are going to love these fudgy brownies! They are so rich and moist with no added sugars. I also use powdered Erythritol for this recipe and for my cakes as well. Reason being, Erythritol turns back to a crystalline texture when it cools. Using the powdered variety helps keep the texture smooth after your baked goods cool. You can make your own powdered Erythritol by grinding the granulated variety in your blender until very fine. If you choose to use the granulated form, just eat the brownies while they are still warm. Also, vegetable glycerin helps to retain moisture when using sugar substitutes, just make sure you only use food grade glycerin. I use one sold by Now Foods. I was pleasantly surprised with the taste and texture of these brownies, simply delicious!



Ingredients:
  • 1/2 cup extra light tasting olive oil, or melted butter
  • 2 tbls food grade vegetable glycerin (to help retain moisture)
  • 2 oz unsweetened chocolate
  • 3/4 cup powdered Erythritol (not granulated)
  • 3/4 cup Splenda
  • 3 large eggs
  • 1 cup of my low carb low carb flour mix 
  • 1/2 tablespoon baking powder (omit for fudge brownies)
  • 1/2 cup chopped walnuts 
  • 1/2 cup sugar free chocolate chips (optional)

In a medium size sauce pan, over medium low heat, melt butter or add the light olive oil. Add Erythritol, Splenda and 2 oz unsweetened chocolate, stir until melted and smooth. Remove from the heat and add the glycerin, cool slightly. Pour chocolate mixture into a large mixing bowl and beat in the eggs. In another bowl stir together the baking powder and flour mix and stir into the chocolate mixture with walnuts. Spread into a greased 8x8 baking pan. Sprinkle the 1/2 cup chocolate chips over the top. Bake at 350 degrees for 20-25 minutes. Be careful not to over bake the brownies, they will become dry. These taste totally sinful!




Print Friendly and PDF