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Old 10-11-2011, 04:00 PM   #1
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Miracle Brownies!

My friend made these last weekend and shared some with me -we think they're one of the best LC brownies we've tasted so far. I believe she got the recipe off of about.com. Anyway, for you fellow chocoholics, they're worth a try! (If someone's already posted this somewhere on LCFriends, my apologies). Here's the recipe:

"If you like a more bittersweet brownie, cut down on the artificial sweetener."

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients:
•1/4 lb butter (1 stick)
•2 cups erythritol (powdered, not granulated)
•1 Tbsp vanilla
•4 eggs (room temp is best)
•1/2 cup cocoa
•1 tsp salt
•4 oz unsweetened chocolate, melted
•2 cups golden flax seed meal
•1 Tbsp baking powder
•1/3 cup cream
•2/3 cup water
•1 cup artificial sweetener (she used powdered Splenda)
•1 cup walnuts (optional)

Preparation:
Preheat oven to 350 F and grease a 9X13 pan.

1) Cream the butter until fluffy.

2) Add the erythritol to the butter and cream them together until fully combined (aim for a fluffy texture).

3) Add the vanilla and beat the eggs into the mixture, one at a time.

4) Add salt and cocoa, beat well.

5) Add chocolate, beat until fluffy.

6) Add the rest of the ingredients and mix well to combine.

7) Pour into a pan and bake for 35 to 40 minutes until top springs back. (You can also test if they're ready by sticking a toothpick in the brownies. If it comes out clean, or almost-so, they're done.)

8) Cool, then cut into 32 squares. If you cheat and eat one warm, know that the texture will be different once completely cool. That's when they become like real brownies. (They are even better the next day.)

Nutritional Analysis: Each of 32 brownies has 1 gram effective carbohydrate, plus 3 grams of fiber, 3 grams of protein, 10 grams of fat, and 107
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Old 10-11-2011, 04:22 PM   #2
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Elaine ~ These look good Are they really sweet? Seems like a lot of sweetener.


Quote:
Originally Posted by jigglenomore View Post
Nutritional Analysis: Each of 32 brownies has 1 gram effective carbohydrate, plus 3 grams of fiber, 3 grams of protein, 10 grams of fat, and 107
What is the "107"?
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Old 10-11-2011, 04:38 PM   #3
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Wow 3 cups of sweetner?
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Old 10-11-2011, 06:55 PM   #4
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•2 cups erythritol (powdered, not granulated





Can someone please tell me what else could be used for this? Way too much erythritol for me, just thinking of the cost.
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Old 10-11-2011, 07:14 PM   #5
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I made these last year and took them down to my Mom's when my brother was also visiting. They both liked them A LOT, as did I. But I noticed they seemed to get somewhat grainy/gritty on day 2, and a bit moreso on day 3. I thought it was the flax getting gritty or something??? It was the first recipe I had ever made with erythritol, actually.

I understand erythritol can recrystalize in chocolate desserts (don't know where I read that, maybe here on LCF) and I believe now that is what happened with mine last year. I haven't ventured making them again, unless I can serve them to enough people to polish them off in 1-2 days max. Any thoughts on how to stop that recrystalizing from happening?
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Old 10-11-2011, 07:19 PM   #6
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I'd love to try a brownie mix made with flaxmeal. Judy, I bet that is 107 calories each which kind of disappoints me because I'd rather portion it out to 16 servings. But I guess 214 per serving isn't bad either.
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Old 10-11-2011, 07:59 PM   #7
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Judy, it's 107 calories - sorry about that!

Esther, yes, we thought they were too sweet, and expensive! Would definitely combine the Erithrytol with something else and cut back on total sweeteners overall!

Buttoni, ours did get gritty later on and we thought it was the flax, also! Don't know how to alleviate this, but sure hope someone can figure it out, 'cause these taste great and the texture was dense and moist! My husband loved these, too, and that's saying a lot!
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Old 10-11-2011, 08:07 PM   #8
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I tried this recipe (yes, bought the erythritol and it WAS expensive) and I couldn't stomach it. I don't know what I did wrong, but it had to cook way longer than the recipe called for. I had to throw the whole batch out. My DH tried to be nice (saying, "there is nothing chocolate frosting can't fix), but I KNOW that he hated it!
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Old 10-12-2011, 03:47 AM   #9
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Quote:
Originally Posted by buttoni View Post
I made these last year and took them down to my Mom's when my brother was also visiting. They both liked them A LOT, as did I. But I noticed they seemed to get somewhat grainy/gritty on day 2, and a bit moreso on day 3. I thought it was the flax getting gritty or something??? It was the first recipe I had ever made with erythritol, actually.

I understand erythritol can recrystalize in chocolate desserts (don't know where I read that, maybe here on LCF) and I believe now that is what happened with mine last year. I haven't ventured making them again, unless I can serve them to enough people to polish them off in 1-2 days max. Any thoughts on how to stop that recrystalizing from happening?
Would refrigeration or freezing (then taking out as needed) work to slow that down? Me, I would not have a problem in finishing them off, just send them all here, And if someone could come up with a cheaper alternative for the sweetener, I look forward to trying these.

Last edited by Tilly; 10-12-2011 at 03:48 AM..
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Old 10-12-2011, 04:25 AM   #10
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I made them and loved them. Among the changes I made was to reduce the Erythritol to 1 cup and make it up with other sweeteners. Also if you don't use sucralose, you might be able to use less sweetener, since sucralose does so poorly with chocolate.
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Old 10-12-2011, 06:24 AM   #11
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I did also find them a bit sweet. I think I'll try your method on these next time, Soobee. Do you recall what "other sweetener(s)" you used with success? Stevia?
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Old 10-12-2011, 07:30 AM   #12
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I knew it wasn't a good idea to read this thread!!! sounds delish
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Old 10-12-2011, 12:42 PM   #13
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I like to mix stevia, sucralose, and erythritol for chocolate. I believe I used 1 cup's worth of sweeteneing for each of the 3. You can use less, if you found it too sweet.
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Old 10-12-2011, 12:55 PM   #14
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Soobee, I have the NuNaturals liquid by-the-dropper of Stevia. Can you please tell me how much equals one cup?
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Old 10-12-2011, 12:59 PM   #15
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I'm sorry. I don't know. I use a powdered kind. They are all different. If it is as strong as the sucralose liquid, then 1/4 tsp. equals 1 cup. I hope someone on this board will be able to answer your question.
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Old 10-12-2011, 04:20 PM   #16
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Quote:
Originally Posted by Tilly View Post
Soobee, I have the NuNaturals liquid by-the-dropper of Stevia. Can you please tell me how much equals one cup?
From their website, 5 drops = 1 teaspoon
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Old 10-12-2011, 04:28 PM   #17
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From their website, 5 drops = 1 teaspoon
Thank you. That's too much to use for one cup, it's so expensive.
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Old 10-12-2011, 04:29 PM   #18
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Quote:
Originally Posted by Soobee View Post
I'm sorry. I don't know. I use a powdered kind. They are all different. If it is as strong as the sucralose liquid, then 1/4 tsp. equals 1 cup. I hope someone on this board will be able to answer your question.
Soobee, what brand do you use? I think I can buy some at WalMart, or Kroger's at least.
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Old 10-12-2011, 05:32 PM   #19
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I'm like Tilly, the little grainy bits don't deter me one bit, although it is kinda' strange! Looking forward to trying these with some of these sweetener ideas! Thanks!
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Old 10-13-2011, 08:29 AM   #20
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Tilly, I buy my stevia by the kilo online. It is not a standard brand.
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Old 10-13-2011, 09:24 AM   #21
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Quote:
Originally Posted by buttoni View Post
I made these last year and took them down to my Mom's when my brother was also visiting. They both liked them A LOT, as did I. But I noticed they seemed to get somewhat grainy/gritty on day 2, and a bit moreso on day 3. I thought it was the flax getting gritty or something??? It was the first recipe I had ever made with erythritol, actually.

I understand erythritol can recrystalize in chocolate desserts (don't know where I read that, maybe here on LCF) and I believe now that is what happened with mine last year. I haven't ventured making them again, unless I can serve them to enough people to polish them off in 1-2 days max. Any thoughts on how to stop that recrystalizing from happening?

Originally Posted by Grace
What is "the cooling effect"?

Erythritol has a high rate of recrystalization and if you use too much in a recipe the erythritol can start to recrystalize in you mouth giving you a minty sensation that people call a cooling effect. Things like not/Sugar or using erythritol in combination with other sweetener can ****** that recrystalization thus eliminating the cooling effect.

HTH
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whenever I use erythritol or xylitol in a recipe I melt the e or x in the butter over the stove. If I were to make this pie, I'd put the butter in a pan and melt it over the stove. Add the E or X and cook it until it dissolves (it will not blend in with the butter, but it will melt into a liquid). Let the mixture cool so it won't cook the eggs in the recipe. You won't be able to cream the butter and "sugar" but the granules will be dissolved so it won't be gritty. I would also let the eggs come to room tempurature and add some Not/Sugar or xanathan to the recipe to keep it from recrystalizing.

These are from kevin and bikerang
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Old 10-13-2011, 10:51 AM   #22
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Quote:
Originally Posted by retroworx
Any suggested ratio of NotSugar to E? Or will that depend on application?

As with many things lc amounts will change with application due to combination of ingredients which may aid the not/sugar in retarding the cooling effect of the erythritol.

As a rule of thumb though, my starting ratio's are:

1:8 (2 T. per cup) powdered erythritol

1:4 (4 T. per cup) granular erythritol


More info from Kevin.

Products like not/Sugar, not/Starch, and other gums as well as polyD (if you can tolerate it), aid greatly at retarding the recrystallization thus eliminating the cooling effect of the erythritol.

More info
http://www.lowcarbfriends.com/bbs/lo...ml#post6395516
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Old 10-13-2011, 11:44 AM   #23
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A little bit of glycerin may help with the recrystallization or polyd. I would never use so much Erythritol in one recipe. I wouldn't use more than 3/4 cup with stevia liquid and liquid sucralose to round out the flavor. I wonder if you desolved the erythritol in the water before adding it because erythritol doesn't incorporate into butter at all (at least for me). I'm getting away from using erythritol made from corn replacing it with xylitol made from birch bark. I also would cut down the salt that's way to much for me.
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Old 11-06-2011, 04:10 PM   #24
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Quote:
Originally Posted by Soobee View Post
I like to mix stevia, sucralose, and erythritol for chocolate. I believe I used 1 cup's worth of sweeteneing for each of the 3. You can use less, if you found it too sweet.
I would like to make these this week. Could someone please tell me how much of the stevia drops, powdered erythritol, and sucralose to measure out to sub for the 2 cups of powdered erythritol?
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Old 11-06-2011, 04:36 PM   #25
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I have made the brownies numerous times. Sometimes they turn out great, sometimes not so great. I make them the same every time and I've often wondered why occasionally they will turn out dry or grainy. If I get a good batch they are delicious. I thought once maybe I over beat the butter and erythritol but I really have no idea other than you want to be sure and not over bake them.
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Old 11-06-2011, 05:27 PM   #26
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I have made the brownies numerous times. Sometimes they turn out great, sometimes not so great. I make them the same every time and I've often wondered why occasionally they will turn out dry or grainy. If I get a good batch they are delicious. I thought once maybe I over beat the butter and erythritol but I really have no idea other than you want to be sure and not over bake them.
Do you use the full 2 cups of erythritol? What a cute dog!
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Old 11-06-2011, 07:17 PM   #27
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Do you use the full 2 cups of erythritol? What a cute dog!
Yes and I used the liquid splenda. I thought the sweetness was perfect. To keep them from drying out I cut them in squares and wrapped individually in plastic wrap. I never froze them but I kept them in the fridge for over a week with no problems.

Thank you, the dog is my little Sophie, she is the sweetest thing, just like having a baby though
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