Thursday, March 24, 2011

Brownies #2 - tastier and lower carb!

Brownies #2

Prep Time: 5 mins
Cook Time: 20 mins
Servings: 9
Difficulty: Easy

10 tablespoons (1 1/4 sticks) (5 oz) unsalted butter
1/2 cup granulated erythritol
36 drops liquid sucralose
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 cold large eggs
1/4 cup flaxseed meal
1/4 cup vital wheat gluten flour

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8" baking pan with foil.
Melt the butter and cool briefly. Combine the butter, sweeteners, cocoa, and salt in a medium bowl. Stir until the mixture is smooth.
Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flaxseed meal and vital wheat gluten flour and stir until you cannot see it any longer.  Beat a bit longer with a wooden spoon.  Spread evenly in the lined pan.
Bake until a toothpick in the center comes out mostly clean, with some moist flakes, 20 to 25 minutes. Let cool.
Lift up the ends of the foil liner, and transfer the brownies to a cutting board. Cut into 9 squares.
Entire recipe is 23 grams net carbs. Each brownie is 2.55 grams net carbs.

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