Not only are these fudge brownies moist and delicious, they are gluten free and low carb as well. I made these brownies using a low carb gluten free baking mix I have been working on. I also used Swerve zero carb sweetener but feel free to use whatever sugar substitute you like equal to 1 cup of sugar. My husband and I are celebrating our anniversary in a few days and we are both chocoholics! These brownies are the perfect choice, chocoholic approved! I used my heart shaped baking tin, although this recipe calls for them to be baked in an 8x8 baking dish.
- 3/4 cup low carb gluten free flour mix
- 1 cup sugar free chocolate chips
- 1 stick of butter (1/2 cup)
- granular sugar substitute equal to 1 cup of sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- chopped nuts (optional)
Spray an 8x8 baking tin or individual molds with non-stick spray. Put the baking mix in a medium sized mixing bowl and set aside. In a small saucepan over low heat or a double boiler, melt the butter and chocolate chips and whisk smooth. Remove from the heat.
Stir in the vanilla, salt and sugar and then the eggs. Whisk again until smooth.
Spoon the batter into your baking tin and smooth the top. Sprinkle the chopped nuts over the surface at this time.
Bake the brownies for about 20 minutes if using and 8x8 tin or 12-15 minutes for individuals, just until they are set. Be careful not to over bake them. If you make individual servings, allow them to cool in the pan for about 10 minutes.Then loosen the sides and turn them out onto a serving plate.