Wednesday, August 27, 2008

Recipe: Low-carb "miracle brownies" with flax

I made these for the first time on Sunday and brought them into work on Monday after letting them age a day. (It's recommended that you let these age day before eating to improve the texture.)

These are excellent and got rave reviews from the non low-carbers I work with! I really love them, too, and they are a perfect substitute (and even taste better!) than the traditional sugar and flour-laden versions.

- 1/4 lb butter (1 stick - I used salted butter)
- 2 cups erythritol (powdered, not granulated - see end of this post for a note on erythritol)
- 1 tbsp vanilla
- 4 eggs (room temp is best)
- 1/2 cup cocoa (I used high-fat expensive cocoa from the bulk store)
- 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
- 1 cup artificial sweetener (I used granular Splenda)
- 1 cup walnuts (optional - I did not include walnuts)

Preheat oven to 350 F and grease a 9" X 13" pan.

1) Cream the butter until fluffy.

2) Add the erythritol to the butter and cream them together until fully combined. Aim for a fluffy texture.

3) Add the vanilla and beat the eggs into the mixture, one at a time.

4) Add salt and cocoa, beat well.

5) Add chocolate, beat until fluffy.

6) Add the rest of the ingredients and mix well to combine.

7) 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.)

8) 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.)

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.

This great recipe is courtesy of Click here for the original copy of the recipe.

Click here for a note on erythritol. You can purchase erythritol online here. If you live in Moncton, it's sold at the Corn Crib natural food store on Mountain Road. It's quite pricey, but well worth it if you want to do some serious low-carb baking! Just remember to grind it up in the food processor or blender first! The granular type that is sold in stores needs to be "powderized" in order not to turn your baked good "gritty". I looks like sugar but does not dissolve like sugar.

The above photo is from the batch I made on Sunday. Click on the photo for a full-size version.

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