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Old 12-29-2007, 08:21 PM   #1
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Rebecca's Flourless Brownies

I've been LCing for quite awhile and have finally come up with a recipe for yummy, rich, fudge-like brownies that we completely love.

It's a recipe I adapted from Nigella Express.

I love this recipe because it's fairly quick and easy.
I always have the ingredients on hand.

I like them best served cold.
They are amazing with coffee.
I like them plain, but they'd also be great with whipped cream &/or berries.

Here it is...Rebecca's Flourless Brownies:

7 oz 85% Lindt Chocolate, broken into pieces
1 C (2 sticks) butter, broken up
1 C Splenda
1 T Vanilla
4 Eggs, beaten
2 C Almond Meal

Melt chocolate and butter over low heat in heavy-bottomed sauce pan
Add Splenda and vanilla to pan (off heat), cool slightly
Add almond meal and eggs, mix thoroughly
Pour into buttered 8" square glass baking pan
Bake @ 325 for 40 minutes
Once thoroughly cooled, refrigerate
Cut into 16 squares and serve.

I hope some of you will enjoy these simple, awesome brownies as much as we do!
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Old 12-29-2007, 10:35 PM   #2
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Those look delish! I am saving this recipe to try.
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Old 12-29-2007, 11:07 PM   #3
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Me, too!!

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Old 12-29-2007, 11:18 PM   #4
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Thank you!! I am so pleased to have a flourless option!!
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Old 12-29-2007, 11:25 PM   #5
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Do you know the carb count??? This looks super yummy!!
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Old 12-30-2007, 02:20 AM   #6
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Thanks for the recipe--it sounds delish!!
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Old 12-30-2007, 04:23 AM   #7
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You're quite welcome, gang!
These brownies are our very favorite and I hope you like them, too!

Quote:
Originally Posted by Jill36 View Post
Do you know the carb count???
Here's the nutritional info. for 1 of 16 squares:

cals 282/ fat 25/ carbs 6.6/ (fiber 2.4)/ prot 6.5

Happy Sunday!!!

Last edited by momov2boys; 12-30-2007 at 04:24 AM..
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Old 12-30-2007, 09:34 AM   #8
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Here are the granular vs. liquid Splenda counts:

With granular Splenda:
Per Brownie: 276 Calories; 26g Fat; 6g Protein; 7.5g Carbohydrate; 3g Dietary Fiber; 4.5g Net Carbs

With liquid Splenda:
Per Brownie: 270 Calories; 26g Fat; 6g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
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Old 12-30-2007, 09:47 AM   #9
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Thanks, Linda Sue!

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Old 12-30-2007, 01:39 PM   #10
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Thanks SO much..I love Nigella..I might have to make these..I think I will use the unsweetened chocolate and add more sweetener..And I might add some chopped pecans to the top..
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Old 12-30-2007, 08:08 PM   #11
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Rebecca: When I cooked this, the butter was boiling up around the sides of the brownies..
I don't know if they got overcooked, but I will check with them tomorrow..The taste is good though..They are cooling in the fridge.
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Old 12-31-2007, 03:39 AM   #12
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Rebecca: When I cooked this, the butter was boiling up around the sides of the brownies..
I don't know if they got overcooked, but I will check with them tomorrow..The taste is good though..They are cooling in the fridge.
Mine do, too!
(And then it settles down within the brownies as they cool.

Let me know how you like them cold from the fridge.

They're quite filling and very satisfying.

The next time I make them I may add 1T cinnamon.
(I chocolate and cinnamon!)

Happy New Year's Eve Day and Night!!!
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Old 12-31-2007, 07:50 AM   #13
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Why did I open this.... I have all the ingredients.... It sounds delish!
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Old 12-31-2007, 08:15 AM   #14
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Oh my Gosh!

These sound delicious!!

Gotta try them.
I don't have the Lindt bar though.
Do you think baker's chocolate will work?

Thanks....
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Old 12-31-2007, 08:40 AM   #15
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Okay..This really wasn't a true trial because the buzzer went off..I was downstairs..and dh didn't "know what that sound was" and didn't tell me they were done, so they cooked a bit longer than they should..I ate one anyway..nommie..and had one for breakfast, too..

Then I decided to make a dessert out of them and broke up half the batch..Mixed them with a small package of SF chocolate pudding mixed up..Stirred in some SF Cool Whip (you could use whipped cream, of course) and put it in the fridge. I froze the rest of the brownies to do this again..This is my Easy Brownie Torte recipe that is SOOO good..

NoSugar: Yes, I used Bakers..7 squares, but added a bit more Splenda to taste..

Rebecca: Now, what is supposed to be the texture of these? Are they a bit mealy? My almond flour is Bob's red mill..slightly mealy..
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Old 01-01-2008, 04:10 AM   #16
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Gotta try them.
I don't have the Lindt bar though.
Do you think baker's chocolate will work?
I think you could use different chocolate.
You might like to use more Splenda for cocoa higher than 85% and less Splenda for cocoa less than 85%.

Quote:
Originally Posted by CarolynF View Post
Rebecca: Now, what is supposed to be the texture of these? Are they a bit mealy? My almond flour is Bob's red mill..slightly mealy..
I am very use to Trader Joe's almond meal; that's what I use in all of my recipes.
I guess they do have a slighly mealy texture, which I enjoy.

I cut the brownies cold from the fridge and pick them up to eat them.
(Sometimes they crumble, a bit).

They are fudge-brownie like.
We love the texture.

HTH

Last edited by momov2boys; 01-01-2008 at 04:12 AM..
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Old 01-01-2008, 06:23 AM   #17
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Thank you both so much for the tips.

I do need to get some Almond flour though. I have to order it, so it will take a bit. I have to go clear across town around here to get it at whole foods market. So, I just think I will place an order this week from Netrition.

Oh, splenda users, I did notice that they have the little Splenda mini tablets now. Less carbs I am sure.

Have a [COLOR="RoyalBlue"]Happy New Year!![/COLOR]
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Old 01-01-2008, 07:09 AM   #18
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Thank you Rebecca for posting the recipe, brownies are my favorite dessert.
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Old 01-02-2008, 08:06 AM   #19
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[COLOR="RoyalBlue"]Happy New Year!![/COLOR]
To all of you, too!

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Thank you Rebecca for posting the recipe, brownies are my favorite dessert.
You're very welcome.
Brownies are my absolute favorite, too!
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Old 01-02-2008, 09:09 AM   #20
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Can't wait to try these again and not rely on dh for the "timing" stuff.
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Old 01-02-2008, 09:35 AM   #21
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Ok-- you guys piqued my interest with these - relatively healthy (=high fat) LOL treat...

I made these yesterday and only difference (because that is what I had on hand) 3.5 oz lindt 70% and 3.5 SF dark chocolate bar (made w/ manitol) - they came out sooooooo good!!!!!

Carolyn.. I only baked them for 35 minutes - nice fudgy, good texture brownie that held together very well once chilled... I even waited for them to be chilled before I ate one! - Not a bit grainy... and I like almond meal grainy too!

I did cut them in to 16, but since they are so rich - I had 1/2 a one last night w/ a smear of cream cheese on top and it was definately enough of a sweet bite...

The rest are going to my SO and in the freezer for that deep fudgy nosh when I want one!

Rebecca---- a winner!!!!!
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Last edited by LaurieRobo; 01-02-2008 at 09:36 AM.. Reason: eta
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Old 01-02-2008, 11:12 AM   #22
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Rebecca---- a winner!!!!!
Oh...I'm so glad you really like them, Laurie!

I've got a blonde brownie version baking right now.
I'll post about how they come out!!!
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Old 01-02-2008, 11:28 AM   #23
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OH REBECCA!!! Blondies
I was just sitting here thinking how could recipe be made in to a blondie, YUM!!! Hope your Blondies come out yummo and well if so can't wait for the recipe
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Old 01-02-2008, 04:10 PM   #24
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OH REBECCA!!! Blondies
I was just sitting here thinking how could recipe be made in to a blondie, YUM!!! Hope your Blondies come out yummo and well if so can't wait for the recipe
WOW!!!

We the Blondies even more than the chocolate brownies!

Here's the recipe:

http://www.lowcarbfriends.com/bbs/lo...-brownies.html

ENJOY!!!
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Old 01-03-2008, 11:34 AM   #25
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Oh Rebecca, let me tell ya, YOUR THE BOMB GIRL!!!!!!! Thank You soooo much, I can't wait to try the Blondies tonite. Have all the ingredents and I am so excited. Best part, no ingredents that you can't just get at the reg. grocery store and they do sound like a snickerdoodle clone, so MAJOR YUMMO!!! Again thanks for sharing and I can't wait to get out of work, take care of my equines and start backing tonite
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Old 01-03-2008, 12:27 PM   #26
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Rebecca - Put your hands over your eyes and don't peak - K





Ok - I split my brownie in 1/2 and added a tsp of extra crunchy peanut butter spread on each side.... Way Cool!!!!


Rebecca - you peaked! LOL...

So there goes my desert, cause I was hungry for a snack NOW!!!!
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Old 01-03-2008, 02:03 PM   #27
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Again thanks for sharing and I can't wait to get out of work, take care of my equines and start backing tonite
No problem!
Let me know how you like them!

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Rebecca - Put your hands over your eyes and don't peak - K

Ok - I split my brownie in 1/2 and added a tsp of extra crunchy peanut butter spread on each side.... Way Cool!!!!

Rebecca - you peaked! LOL...
You devil, Laurie!!!
...Glad you like them.

Next time try my blonde version.
We like them even better!
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Old 01-08-2010, 04:11 PM   #28
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Ok, so I'm bumping this thread back up because before New Year's, I had a brownie craving. And I tried the ones on the Healthy Indulgences site, and they were too dry and not deep, dark, almost mouth puckeringly tannin-y chocolate (note that they were not advertised as such, so this is no fault of the recipe), so they didn't do it for me, because I like a brownie to be a punch in the face of intense deep rich chocolatey-ness.

I realized that I needed to have a recipe that began..."melt a chocolate bar." And that that chocolate bar needed to be unsweetened.

Which led me to Nigella (swoon!), which led me here.

So I modified the recipe above, and I did this:

5 oz unsweeetened chocolate (i used one Ghiradelli baking bar + 1 oz Baker's chocolate, aka what was in my pantry)
1 c. erythritol
.5 droppers of stevia liquid (I dunno, 9 drops or so?)
2 c almond flour (I use Honeyville)
4 eggs
1 c fat (I used 6 oz butter and 2 oz EVCO, again, what I had in the pantry)

then: melt the fat and the chocolate together in the microwave (30 sec intervals, stirring in between), throw everything else in the food processor, whiz around. When everything is melted, pour it in the food processor, whiz again til it's all mixed.

scrape into a greased 8x8 pan (I put a sheet of parchment at the bottom), bake for 45 minutes @ 300, or til it is mostly set. Let cool.

TRIUMPH. These bad boys are so good. And so rich that one is a perfect treat for sitting and reading lousy scifi novels in the tub, which is what I did.

Keep in mind, I don't like really sweet stuff, and I like REALLY dark chocolate, so YMMV (aka, you may want to use the recipe up top if when you see 99% chocolate in the store you say anything besides "ooo! Yummy!"). But I figured I'd post this for those that don't eat grains and are looking for a lc brownie that is intense and delicious.
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Old 10-25-2014, 06:11 PM   #29
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Need this recipe. Grand daughter is gluten free
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