Friday, June 29, 2012

Ridiculously Good LCHF Brownies

These fantastic brownies were adapted from the Cooks Illustrated recipe for "classic brownies".  Notably, Cooks Illustrated does not see fit to print this recipe gratis, so you will just have to google it yourself and consider whether you will check out one of the several blogs that have reproduced the recipe for your gustatory pleasure.

This is what I changed from the original: I omitted the nuts.  I substituted 1 1/4 cups of cake flour with a scant 3/4 cup of coconut flour.  I substituted 2 1/4 cups of sugar with 1 cup of Splenda brown sugar blend.  I will also specify that the chocolate I used was Callebaut unsweetened chocolate, which I bought in a 1 lb brick from Whole Foods.  I also prefer to make brownies in an 8x8 pan instead of a 13x9 pan, so my timing is calibrated a bit differently to account for that change.

Ingredients:

Scant 3/4 cup coconut flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces Callebaut unsweetened chocolate , chopped fine
12 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
1 cup of Splenda brown sugar blend
4 large eggs
1 tablespoon vanilla extract
  1. Adjust oven rack to middle position; heat oven to 325 degrees. Line an 8x8 baking dish with foil and butter the foil. 
  2. Whisk to combine coconut flour, salt, and baking powder in medium bowl; set aside.
  3. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. 
  4. When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. 
  5. Add eggs on at a time to chocolate mixture, whisking after each addition until thoroughly combined, then whisk in vanilla. 
  6. Add the coconut flour mixture to the chocolate mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
  7. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 40-45 minutes, depending on your oven (check at 35 minutes and every 5 minutes thereafter). 
  8. Cool on wire rack to room temperature, then cut and serve.
Delicious!  

5 comments:

  1. wow, sound wonderful, i made chocolate chip cookies LCHF today, they were wonderful:

    http://www.themargarethlove.com/2012/08/a-piece-of-heaven.html

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  4. Do you have the carb count available?

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  5. Just a quick question, as I have now made this recipes twice... Is this supposed to be moist or am I doing something horribly wrong?

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