Miracle Brownies
They are exactly the texture of "regular" brownies, with none of the
glycemic effect. You do need to use powdered erythritol (though xylitol
would probably work, too). If you like a more bittersweet brownie, cut
down on the artificial sweetener. Note that these brownies (through
some alchemistic process that I do not understand) really take on a
brownie texture the day after you make them. I do not know why, but if
you try them right out of the pan, do not judge them! The reason that
these have so much sweetener is that they have a lot of unsweetened
chocolate.
1/2 cup butter
2 cups erythritol (powdered, not granulated)
1 Tbsp vanilla
4 eggs (room temp is best)
1/2 cup cocoa
1 tsp salt
4 oz unsweetened chocolate, melted
2 cups flax seed meal
1 Tbsp baking powder
1/3 cup cream
2/3 cup water
Artificial sweetener equal to 1 1/2 cup sugar zero carb preferred, such
as liquid sucralose
1 cup walnuts (optional)
Preheat oven to 350 F and grease a 9X13 pan.
Cream the butter until fluffy. Add the erythritol to the butter and
cream them together until fully combined (aim for a fluffy texture). Add
the vanilla and beat the eggs into the mixture, one at a time. Add salt
and cocoa, beat well. Add chocolate, beat until fluffy. Add the rest of
the ingredients and mix well to combine.
Pour into a pan and bake for 35 to 40 minutes until top springs back.
(You can also test if they're ready by sticking a toothpick in the
brownies. If it comes out clean, or almost so, they're done.)
Cool, then cut into 32 squares. If you cheat and eat one warm, know that
the texture will be different once completely cool. That's when they
become like real brownies. (They are even better the next day.)
Makes: 32 brownies
Nutritional Analysis: Each of 32 brownies has 1 gram effective
carbohydrate, plus 3 grams of fiber, 3 grams of protein, 10 grams of
fat, and 107 calories.
Posted by: Darlene BC <dsharple@shaw.ca>
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