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Low-Carb Fudgy Brownies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Finally, a brownie that is low-carb, gluten free and tastes great!

Ingredients

  • 4 ounces, weight Hershey's Special Dark Chocolate Chips
  • 8 Tablespoons Unsalted Butter
  • ¾ cups Splenda
  • 3 whole Eggs
  • 2 teaspoons Pure Vanilla Extract
  • ½ teaspoons Fine Sea Salt
  • ½ cups Flax Seed Meal, Ground Fine
  • 2 teaspoons Baking Powder

Preparation

1. Preheat the oven to 400˚F. Spray an 8×8 baking dish with cooking spray.

2. Melt the chocolate and butter together in the microwave, until melted and combined. I recommend doing this in 30 second increments in the microwave, stirring in between, and stopping as soon as the mixture is melted. You don’t want the chocolate to scorch.

3. In a medium-sized bowl, combine the Splenda and eggs, whisking vigorously until they are creamed together, with a silky consistency.

4. Add the vanilla extract and salt, whisk.

5. Combine the powdered flax meal and baking powder. Whisk into the egg mixture until combined.

6. Add the chocolate mixture to the batter and stir carefully to combine- just until the mixture has become smooth.

7. Pour the batter into the prepared baking dish. Smooth the top and bake for 25 minutes.

8. Fill your kitchen sink with ice cubes and 1 inch of water. When the brownies are finished baking, remove the pan from the oven and place it in the ice-water bath. Cool completely in the ice-water bath.

This recipe was adapted from Gluten-Free Girl’s Gluten Free Fudge Brownies

2 Comments

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Abbierr on 9.22.2011

Sorry this took me so long- for some reason I’m not getting notified when someone comments! With the brands I use, there are 4.4g Carbs per square. 1.6 are from Fiber. Hope this helps!

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ClaraW on 9.8.2011

Do you know the carb count in these per square?

One Review

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ica171 on 11.28.2014

I thought these were fantastic, and definitely the best low carb brownie I’ve had. The texture and taste were great and they were super moist.

Two notes: I thought I had burned the edges when they came out of the oven, but the next morning they were perfect, not dark and not hard, tasted exactly like the rest of the pan, so I must have misjudged. I will still cut the time down maybe five minutes the next time I make them (and I will be making them again).

Also, I wish I had ground my flax finer–my husband broke my blender and my food processor was missing the piece that blocks the exit chute, so I didn’t grind it as finely as I should have. I could just barely tell the flax was there, though. But you definitely want it as finely ground as you can get it, especially if people who aren’t used to eating flax are eating them.

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