LOW CARB BROWNIES

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Low Carb Brownies image

This recipe is from http://low-carb-news.blogspot.com/2010/07/cocoa-brownies.html. I intend to use a different sweetener combination of Sucralose, Erythritol, and Stevia as the sweetener. I'll update when I do.

Provided by FluteDiva64

Categories     Dessert

Time 40m

Yield 25 brownie squares, 25 serving(s)

Number Of Ingredients 9

3/4 cup melted butter (175 mL)
1 cup Splenda granular (250 mL)
1/2 cup granulated erythritol (125 mL)
1 1/2 teaspoons vanilla extract (7 mL)
3 eggs
3/4 cup low-carbohydrate baking mix (175 mL)
1/2 cup cocoa (125 mL)
1/2 teaspoon baking powder (2 mL)
1/4 teaspoon salt (1 mL)

Steps:

  • In food processor, process butter, SPLENDA® Granular, erythritol and vanilla.
  • Add eggs; process. In medium bowl, combine Low-Carb Bake Mix, page___, cocoa, baking powder and salt.
  • Add to egg mixture; process.
  • Spread in greased 8-inch (20 cm) square baking pan. Bake at 350°F (180°C) for 30 minutes, or until a knife inserted in brownies comes out clean.
  • Cool, frost, cut and refrigerate in an airtight plastic container to keep fresh longer and prevent recrystallization of the erythritol.

Nutrition Facts : Calories 64.6, Fat 6.2, SaturatedFat 3.7, Cholesterol 37, Sodium 87.7, Carbohydrate 1.1, Fiber 0.3, Sugar 0.1, Protein 1.1

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