Low-carb Double-chocolate Walnut Brownies

From Recidemia English
Jump to: navigation, search

Description[edit]

Recipe courtesy George Stella

Ingredients[edit]

Low-carb Chocolate Frosting[edit]

Special Equipment[edit]

  • 8-inch square baking pan

Procedures[edit]

  1. Preheat oven to 325 degrees f.
  2. Spray pan with nonstick vegetable oil cooking spray.
  3. Set aside.
  4. Mix wheat bran and ½ tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides.
  5. Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water.
  6. Whisk in 1 cup sugar substitute and ¼ cup heavy cream.
  7. Once thoroughly blended, turn off heat and keep warm until needed.
  8. With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended.
  9. Reduce to low speed and then blend in the chocolate mixture.
  10. With a wooden spoon, mix in the baking powder, 1¼ cups soy flour, walnuts, and ¼ cup heavy cream.
  11. Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean (do not over-bake or brownies will be dry and hard)
  12. Cool completely before frosting with Low-carb Chocolate Frosting.
  13. Cut into 5 rows by 5 rows to make 25 pieces.

Low-carb Chocolate Frosting[edit]

  1. Place all ingredients in a medium bowl and whisk until well combined.
  2. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.

Nutritional information[edit]

Per serving:

  • Calories 152 | Fat 14g | Saturated Fat 7g | Carbohydrates 6g | Fiber 2g | Net Carbohydrates 4g

References[edit]