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Old 07-22-2008, 10:10 AM   #1
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Ooey Gooey Brownies (gluten-free)

All natural gooey brownies. No cakiness here! They're made with coconut flour and natural sweeteners. Better than any high carb brownie, seriously!

More photos here at my blog.

Healthy Ooey Gooey Brownies
adapted from a recipe by Bruce Fife

Makes 8 brownies

Ingredients:

1.5 ounces (one and one half of those 1 oz squares) of unsweetened chocolate
1/4 cup plus 2 tablespoons organic unsalted butter
1/2 cup sweetener
For ALL NATURAL sugar-free sweetening:
-1/4 cup plus 2 tablespoons erythritol or xylitol
-1/2 teaspoon pure stevia extract (I use NuNaturals)
-1/2 teaspoon blackstrap molasses

1/4 teaspoon vanilla extract
3 large organic eggs
1/4 cup plus 2 tablespoons SIFTED coconut flour
1/4 teaspoon aluminum-free baking powder
1/8 teaspoon sea salt
1/2 cup walnuts or toasted pecans, chopped

Preparation:

Preheat oven to 350 degrees. Line an 8 by 5 inch loaf pan with aluminum foil, molding it into the pan and up the sides. Grease the inside of the foil with butter or non-hydrogenated shortening.

In a microwave-safe bowl, melt chocolate and butter together on high for 30 seconds. If not completely liquefied, melt and stir butter and chocolate mixture in 10 second intervals. Whisk until smooth. Beat in eggs, one at a time. Add vanilla and sweeteners, mixing until smooth. In a separate bowl, sift coconut flour and measure out 1/4 cup plus two tablespoons. Add sea salt and baking powder to coconut flour. Pour in wet ingredients and mix well until a smooth stiff batter forms. Spread batter into prepared pan and bake for 20 minutes or until edges are firm and center is still a bit jiggly. Do NOT overbake! Best to take it out too soon rather than leave it in there and end up with hockey puck brownies.

Optional step: For perfectly EVEN cooking, you must bake these brownies like a cheesecake in a water bath ("au bain marie" if you want to impress your friends). Just set the loaf pan in a glass dish and put it all in the oven together. Pour boiling hot water in the glass dish an inch up the side of the loaf pan and let it bake for 20-30 minutes. This way you won't get the hard edges and underdone runny center you normally get when baking with coconut flour. I'm a huge fan of eating my brownies with a spoon, so the uneven cooking doesn't bother me enough to do this.

~3.75 grams effective carbs per brownie (without nuts)
~4.5 grams effective carbs per brownie (with nuts)
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File Type: jpg lowcarbfriendsbrownies.jpg (59.4 KB, 130 views)
File Type: jpg lowcarbfriendsbrownies2.jpg (76.4 KB, 89 views)
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Last edited by jacksmixedtape; 07-22-2008 at 10:53 AM..
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Old 07-22-2008, 10:21 AM   #2
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Oh my....YUMMY! Definitely going on my list of things to make in the not too distant future!
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Old 07-22-2008, 01:18 PM   #3
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I can't wait to make these!
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Old 07-22-2008, 01:24 PM   #4
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I have coconut flour. I have unsweetened chocolate. I have Erythitol & Xylitol both. I have Stevia, but not that kind. And I love gooey (not cake) brownies!!!

Can you tell me what the sweetening equivelant of the Stevia would be, even approximately? I do have a pure Stevia pwd (no fillers), and I have the packets of Sweetleaf Stevia Plus. I realize that stevias really differ, so I'm wondering about the equivelancy. About 1/4 cup or just less than? (because of the synergy effect of the combined sweeteners)

Think I gotta give these a try.
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Old 07-22-2008, 02:09 PM   #5
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I'm not Lauren, but I would go tsp by tsp (or less) and just taste for sweetness. I find too much stevia to be REALLY bitter with chocolate, so I go drop by drop, even with a recipe.
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Old 07-22-2008, 03:11 PM   #6
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Thanks Annette. That's kinda what I thought. But I always have a hard time telling how sweet something is gonna be when it gets done. I've had things where I thought they were the right sweetness only to have them be too sweet or not sweet enough (more this way) after their cooked.
I may very well throw in another sweetener too, if I can decide which one I wanna use.
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Old 07-22-2008, 03:25 PM   #7
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Can we get the total nutritional value for these please?
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Old 07-22-2008, 05:30 PM   #8
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This is the one I have been waiting for!! What a divine photo. First, I need to get coconut flour! Can't wait.
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Old 07-22-2008, 05:30 PM   #9
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Lauren--you never cease to amaze me! I am glad you like l.c. sweets (a girl after my own ) because you have come up with some fantastic things! Putting these on my list of things to try---probably right after your peanut butter granola and buckeyes!
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Old 07-22-2008, 05:33 PM   #10
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I just couldn't wait to make some-I made my own coconut flour with unsweetened coconut flakes and I used 1/2 a Splenda quik pack for the sweetener. I them. I put a little SF smucker's caramel sauce on top of one to see how that would taste.
This is the first recipe I have made with coconut flour that I actually like.Thanks for the recipe!

My hubby didn't think they were sweet enough-but what does he know.
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Last edited by jerikay; 07-22-2008 at 05:36 PM.. Reason: forgot to add something
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Old 07-22-2008, 06:58 PM   #11
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OMG! I cant wait. I have never used coconut flour, can I get it at the health food store?
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Old 07-22-2008, 08:55 PM   #12
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crazywoman-n-wy, try the same amount of your brand of pure stevia powder for the NuNaturals pure extract (along with the erythritol and molasses listed). The sweeteners all work together synergistically. It should be fine as long as the brand you use doesn't have a funky aftertaste. You are so right about stevia being tricky to bake with! The batter will taste PERFECT, and the baked product will not be sweet enough. I try to make the batter a bit sweeter than I can stand it. Usually you end up with something perfectly sweet. Took me a few bad batches of cupcakes to get it right!

lildragonfly, do you want me to count up the calories/protein/fiber? I'll have to add it up manually with calorieking.com's numbers. Wish I had one of those fancy programs to do it!

sungoddess, they are as good as they look! Hope you give 'em a shot.

Teresa123, isn't it great that this WOE allows us to indulge our sweet tooths (teeth?) will a little creativity in the kitchen? It's so worth the many failed kitchen experiments. :blush:

jerikay, your brownies look great! Thanks so much for being the guinea pig. I tried to leave a comment at your website, but you have to register! Wasn't sure how homemade coconut flour would work in these. Did they taste coconut-ty? The storebought coconut flour is so finely milled that the brownies don't even have a hint of coconut flavor.

pocahontas, I have found coconut flour at both of my local health food stores. The brands I've seen are Bob's Red Mill and Aloha Nu. Perhaps try calling around for it. Some stores even let you place orders if they don't have an item in stock.
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Old 07-22-2008, 09:15 PM   #13
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oh my - these i gotta try!
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Old 07-22-2008, 09:35 PM   #14
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Thanks Lauren,
I made them this evening before I got your post. I ended up using the E, 1 pkt of the SweetLeaf Stevia Plus (I've never had a bad taste from it), the blackstrap (will probably leave that out next time if I make them again), and abt 3 drops of Sweetzfree (I say abt, cause sometimes it dosen't drop control very well, may have gotten 4). They were sweet enough for me. The blackstrap was much too promanite when it was still warm, but more subtle when cool. But I'm not a big molasses fan. I don't think I will need it.
But........ I over baked them! I set my timer, but didn't hear it go off. I really don't know how long I baked them. They aren't TOO overdone, but not as ooie gooie as I wish they'd be. Again more cakey when warm (just couldn't wait had to nibble). They are a little fudgier when cool, but not as much as they should be, but I think because of the overbaking.
I sure wish I hadn't overbaked!!!

Oh, I also subbed coconut oil for 2 TB of the butter. Maybe I should have only used butter. ???
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Old 07-23-2008, 06:38 AM   #15
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Lauren..........these brownies sound soooooooo good! I only have the powdered erythritol. Will that work? If so, should I add more than the recipe calls for? If not, I'll be placing a Netrition order.
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Old 07-23-2008, 07:15 AM   #16
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Do you use all the below to get the 1/2 cup sweetener for this recipe?

For ALL NATURAL sugar-free sweetening:
-1/4 cup plus 2 tablespoons erythritol or xylitol
-1/2 teaspoon pure stevia extract (I use NuNaturals)
-1/2 teaspoon blackstrap molasses
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Old 07-23-2008, 07:38 AM   #17
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Hi Pam, the powdered erythritol should be fine. Use a little less than double the amount of erythritol the recipe calls for. I always start with granular and THEN powder it, making it easier to measure. If you have a kitchen scale you could weigh the E to make it equivalent to the amount of granular I used (75 grams).

Here's a chart for converting powdered sugar to granular sugar.

"Granular sugar 1 cup = 200g = 7.06 oz
Powdered sugar 1 cup = 120g = 4.23 oz"

Skg, you use all three natural sweeteners. They work together to achieve the right sweetness level.
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Old 07-23-2008, 09:29 AM   #18
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Skg, you use all three natural sweeteners. They work together to achieve the right sweetness level.[/QUOTE]


Sorry -1 more ? is it 1/2 cup sweetener PLUS those or is that the sweetener?
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Old 07-23-2008, 10:00 AM   #19
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Made these but I overbaked too lol. They came more out more cakey.
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Old 07-23-2008, 10:06 AM   #20
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Aww, sorry to hear that lildragonfly. How long did you bake them for? They come out perfectly gooey when I do 20 minutes at 350 degrees. You gotta watch these like a hawk so they don't get dried out!

Skg, you use all three natural sweeteners listed and no additional sweetener. I just put 1/2 cup sweetener because the original recipe used granulated sugar, so someone could go that route if they wanted.
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Old 07-23-2008, 10:16 AM   #21
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Thanks, I am going to try making these. I tried making a brownie recipe I found and it was yucky threw it all out.
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Old 07-23-2008, 10:17 AM   #22
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I did 20 mins at 350 degrees. Im going to try to do water bath next time.
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Old 07-23-2008, 01:54 PM   #23
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JeriKaye

I'm like your hubs. I love it much sweeter than most, so does my hubby.

Make some for him and some for you. How's that sound?
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Old 07-23-2008, 02:18 PM   #24
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that sounds like a winner Barbo!!
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Old 07-23-2008, 02:22 PM   #25
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I've never used a purchased coconut flour before--and I've never cared for the homemade coconut flour, but I was desperate!! This time I sifted the ground up coconut so I could have better control of the texture. It was kind of a pain in the neck. These actually have a nice flavor-very faint coconut taste. I will make them again and add 1/4 cup more of sweetener.
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Old 07-23-2008, 04:04 PM   #26
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[QUOTE=jacksmixedtape;10620575]Hi Pam, the powdered erythritol should be fine. Use a little less than double the amount of erythritol the recipe calls for. I always start with granular and THEN powder it, making it easier to measure. If you have a kitchen scale you could weigh the E to make it equivalent to the amount of granular I used (75 grams).

Here's a chart for converting powdered sugar to granular sugar.

"Granular sugar 1 cup = 200g = 7.06 oz
Powdered sugar 1 cup = 120g = 4.23 oz"


Thanks, Lauren. I'll be making these over the weekend.
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Old 07-25-2008, 04:18 PM   #27
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Just a couple of recipe notes.

IF YOU USE XYLITOL, don't use the stevia
called for. Xylitol is plenty sweet all on its own. It's 90% as sweet as sugar, so adding stevia with make it the brownies too sweet.

IF YOU USE ERYTHRITOL, 3/8 teaspoon of stevia is enough.
You don't need the full 1/2 teaspoon.

Quote:
Originally Posted by lildragonfly View Post
I did 20 mins at 350 degrees. Im going to try to do water bath next time.
The water bath REALLY helps. And it takes 2 seconds to put together. Sounds like a lot more work than it actually is. It's super easy!

1. Heat a glass measuring cup full of water in the microwave for 2-3 minutes.

2. Place your 8 by 5 loaf pan inside a pan that's a big larger.

3. Pour the water into the bigger the pan so it's an inch up the side of the loaf pan.

4. Place the pans with the water carefully into your heated oven. The smaller pan may even float a bit.

This was the consistency after exactly 20 minutes in a water bath-- gooey chocolate torte, that you have to gingerly scoop with a spatula. If you want them studier and more cake-like so you can hold them, bake them a few minutes longer.




It's a LOT harder to overbake these with the gentle heat of water bath.

Last edited by jacksmixedtape; 07-25-2008 at 04:22 PM..
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Old 07-25-2008, 07:51 PM   #28
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My oh my!

Now these pictures make you want to jump into the middle of that
brownie and never come out.
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Old 07-29-2008, 01:09 PM   #29
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I made these this past weekend. I overbaked them but i still liked the results. YUMMY. I like cakey brownines. But i also used a bigger pan. I WILL be trying to water bath and suggested pan next time.
Thanks for the great recipe!!!!
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Old 07-30-2008, 09:02 AM   #30
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I made these last night and they didn't turn out gooey. I followed the directions and even did the water bath, will try again maybe my coconut flour was too cold .

I thought it funny, the girls here at work tried 1 between 3 of them, nobody liked them but then again it is gluten-free and one of them said "if I were eating the way you eat these would be good". They tasted ok but were dry but will try again.
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