Category Archives: Low Carb Brownies

Low Carb Brownies vs. Scriptwriting…hmmm!

Low Carb wins the day!

Low Carb Brownies win the day…of course!

Having gotten this recipe done to my satisfaction, all that remained was to win the highly coveted “Hubby Award”. To get a nomination for the Hubby Award, a low carb desert recipe must not elicit a comment such as “tastes like sawdust” or “maybe it will be okay with ice cream”. This low carb brownie recipe underwent 4 iterations, all of which either ended up in the trash or will actually be eaten with ice cream at a much later date (when we are desperate!). The final and Hubby Award winning version of Low Carb Brownies succeeded by being  “full of oozing chocolate chips” and  “dense and chewy like real brownies”. There you have it. Try my recipe and collect your own Hubby Award!
Here it is:
Low Carb Brownies
Ingredients
4 oz. Ghiradelli 60% Cacao chocolate chips or bar, melted and cooled
10 oz. cream cheese, slightly softened
16 Tbs. (2 sticks) unsalted butter, slightly softened
1 1/2 C. Splenda
6 large lightly beaten eggs
2 tsp. instant coffee granules
1 1/2 tsp. pure vanilla extract
Dry Ingredients:
1 C. Almond meal (Bob’s Red Mill)
1/2 C. Vital Wheat Gluten protein powder (Bob’s Red Mill)
6 Tbs. Dutch-processed dark cocoa powder
1/4 tsp. salt
1 1/2 tsp. baking powder
6-8 oz. Ghiradelli 60% Cacao chocolate chips for stirring into batter.
Directions
Preheat the oven to 350 degrees with convection fan running. Butter a 13 x 9-inch baking pan (lining the bottom with parchment paper is optional, but works well if it is also buttered). In a large bowl, beat the cream cheese and butter until smooth. Beat in the melted, cooled chocolate and fold in the Splenda. Beat in I/3 of the eggs at a time, scraping the bowl well after each addition. Add the coffee and vanilla extract. Beat until combined. In a medium bowl, mix the almond meal, VWG protein powder, cocoa, salt, and baking powder. Add 1/2 the dry ingredients mixture at a time and beat well. Fold in the chocolate chips. Scrape the batter into the prepared pan and smooth the top. Bake for 25 minutes on convection until the top is firm (ovens may vary). Cool before cutting. Store brownies covered, in the refrigerator. Note: these brownies are low carb but not gluten free. If you want gluten free just use only almond flour (1 1/2 c.).