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-   -   Super Yummy, Abosolutely Guilt Free, Peanutbutter-Marshmellow Fudge Brownies (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/784559-super-yummy-abosolutely-guilt-free-peanutbutter-marshmellow-fudge-brownies.html)

CaliOkieGal4now 10-02-2012 02:13 PM

Super Yummy, Abosolutely Guilt Free, Peanutbutter-Marshmellow Fudge Brownies
 
Hi!:hiya:
Just wanted to share this with you all..I've been making this recipe almost every other day, for the last 2 weeks, been loving having something decadent but innocent to snack on now that we are in October, and everyone around us is eating HALLOWEEN candy. (Dang it, hate all the candy everywhere you look. But dont worry bout the high carb crud out there, I have a solution that will have you smiling, and shrinking in size and laughing at the candy eaters, in no time:

:shake:

Super Yummy, Abosolutely Guilt Free, Peanutbutter-Marshmellow Fudge Brownies

1 Egg
3 Egg Whites
2 Tablespoons Coconut Flour
4 Tablespoons Sugar Free Cocoa Powder
2 Tablespoons Flaxmeal
2 Tablesppons Sugar Free Peanutbutter ( or Almond Butter )
4 Tablespoons Walden Farms Peanut Butter
4 Tablesppons Walden Farms Marshmellow Fluff
2 Cups Splenda ( or your favorite choice of Sugar Free Sweetener)
1 teaspoon Baking powder
dash of salt

Mix all together, spread into a bread loaf sized pan, sprayed with non-stick cooking spray. Bake in over for approx 15-18 min at 375.
Allow to cool, cut into squares. Can frost with more walden farms if you like.Sometimes I do. Sometimes I dont.
Yeilds approx 12 brownies.

Total Nutritional Count for WHOLE recipe:
Calories:450
Carbs: 6
protein: 26

:jumpjoy:

Total Nutritional Count PER BROWNIE:
Calories: 37
Carbs: .5
Protein: 2


:D
;)


How bout THAT, my friends!
EAT your brownies, and feel good about yourself at the same time! YEAH,
thats how I ROLL!
:cool:


( by the way, you can tweak this a zillion ways....use walden farms chocolate dip, caramel dip, or strawberry jam,( to make chocolate strawberry peabutter brownies), or just get creative with it!:yummy:

DISCLAIMER: This recipe is highly delicious, very addictive, and not recommended to be shared with non-low-carbers who have no appreciation for your sacrifices to lose weight while eating low carb. May cause episodes of unexpected laughing, long periods of blissful emotions, and feelings of contentment. If smile on face last for more than 4 hours, discontinue use. Mathmatical calcluations for nutritional information were done by a non-mathamatical person, who just wants to help people lose weight like she has done, however numbers might possibly be a lil off, even though she is pretty sure they are correct. Recommend pluggin the info into a tracker if one is concerned about accuracy. After all, this is your life. DO whatch gotta do.
;)

graciejean 10-02-2012 03:20 PM

I am licking screen right now.

CaliOkieGal4now 10-02-2012 03:38 PM

Quote:

Originally Posted by graciejean (Post 15986692)
I am licking screen right now.

:hyst:

Tell me what you think of the recipe if ya get a chance to try it out, k?:)
Would love to hear if you luv this recipe as much as me!
;)

akasha 10-02-2012 04:16 PM

Sounds sooo yummy... I will try

MsWoods 10-03-2012 09:19 AM

Hmmmmm. I'm liking this idea. I have WF marshmallow dip and have not known what to do with it. I wonder if almond flour would work instead of coconut flour.

CaliOkieGal4now 10-03-2012 10:52 AM

Quote:

Originally Posted by MsWoods (Post 15988366)
Hmmmmm. I'm liking this idea. I have WF marshmallow dip and have not known what to do with it. I wonder if almond flour would work instead of coconut flour.

Yes, almond flour works great too. I have used it in this recipe actually. It tastes great, will add a few more calories though.
2 Tablespoons of coconut flour is only 60 calories
2 Tablespoons of Almod flour is like 160 calories ( I think )

Have fun with it! People dont know how good waldens farms dips and syrups can be when used in BAKING...its a really nice product for texture, taste, sweetness, and keeping the baked good moist and chewy! :D
The only "fattenning" thing in the recipe at all, but its still good for you, is the Peanutbutter and the eggs.
So, its really more like eating protein bars.....in the form of a brownie!
Super-fun, right?
:up:

ravenrose 10-03-2012 11:19 AM

is that 2 cups sweetener right? there doesn't seem to be enough batter for that... and the marshmallow fluff is toothachingly sweet.

interesting idea, thank you

for those of us not eating so much protein, one might sub more yolks and less whites to up the fat balance. at least it doesn't have protein powder! LOL

greybb1 10-03-2012 02:39 PM

The carb count is higher than anticipated, because it has maltodextrine in it, the carb count per cup of Splenda is 24g, adding 48g of carbs to the recipe as written.

Still, that's a good carb value for such a yummy sounding treat!

Ginaaaaaa 10-03-2012 03:03 PM

Quote:

Originally Posted by greybb1 (Post 15989122)
The carb count is higher than anticipated, because it has maltodextrine in it, the carb count per cup of Splenda is 24g, adding 48g of carbs to the recipe as written.

Still, that's a good carb value for such a yummy sounding treat!

If you use liquid splenda it won't add anything to the recipe. You could also sub your favorite sweetener to equal 2 cups or use less to your liking.


Thanks for sharing your recipe, I may just have to order some waldens farms products so I can try it!! :)

CaliOkieGal4now 10-03-2012 03:34 PM

Quote:

Originally Posted by ravenrose (Post 15988688)
is that 2 cups sweetener right? there doesn't seem to be enough batter for that... and the marshmallow fluff is toothachingly sweet.

interesting idea, thank you

for those of us not eating so much protein, one might sub more yolks and less whites to up the fat balance. at least it doesn't have protein powder! LOL

You're right, 2 cups of sweetener is alot, but I like my brownies sweet.

And as you said, I dont put protein powder in my brownies anymore.
I find I get enough protein from the other things I eat throughout the day, and the protein powder isnt necessary fro a brownie recipe.

As far as fat... if your want to up the fat, yea, use 3 eggs instead of 1 egg and 2 egg whites
OR
you could just add a couple tablesppons of melted butter to the batter.

I think alot of folks on this board will like this recipe for the fact that is IS SO LOW in both carbs and calories. If you add the butter, its taste FAB, of course, and the carbs wont change.
but the calories will increase quite a bit, run higher by 200 calories or so.

There are already so many recipes for low carb brownies that are SUPER delicious BUT ARE ALSO way way way WAY high in calories.

So I thought it would be nice to share this one that I've created using the waldens farms products for the very reason that its so different.
Being both low carb, low cal, and STILL so yummy, its very unique, you know?;)

CaliOkieGal4now 10-03-2012 03:38 PM

Quote:

Originally Posted by greybb1 (Post 15989122)
The carb count is higher than anticipated, because it has maltodextrine in it, the carb count per cup of Splenda is 24g, adding 48g of carbs to the recipe as written.

Still, that's a good carb value for such a yummy sounding treat!

Yeah, you know I've never been troubled by the "extra" "hidden" carbs in Splenda. BUt you are right, many people are quite leery of it.
SO, on that note,
just use whatever Sweetener you feel more comfortable with.
Torani or Davinci syrups sweeten well without any carbs.
SOme folks like truvia
some folks like stevia
some like Xylitol( which i happen to hate, personally)
some like erythinol

Just find your fav and use that. You gotta cook with what you're comfortable with.:shake:
and along with what you said, Splenda is not for everyone. I just happen to love it best of all SF sweeteners, thats all

:love:

Hope you try your own version of this recipe though.....you might find your own version thats better than mine! :o

CaliOkieGal4now 10-03-2012 03:43 PM

Quote:

Originally Posted by Ginaaaaaa (Post 15989170)
If you use liquid splenda it won't add anything to the recipe. You could also sub your favorite sweetener to equal 2 cups or use less to your liking.


Thanks for sharing your recipe, I may just have to order some waldens farms products so I can try it!! :)

You are most welcome! why dont you order some and try it out?
Maybe get a variedy?
Marshmellow Fluff,
Caramel Dip,
Chocolate Dip,
Apricot Jam,
Strawberry Jam,
Rasberry Jam,
Pancake Syrup ....

all of those ones are great and FUN to use when baking....you can start inventing yourown new winning combos! you will laugh when you find out how good they are when you make brownies, and cookie bars, and "pop Tarts" etc, using these products...its just FUN!

( the "pop-tarts" I make are Josephs Lavish Bread, smothered with walderns farms apricot, strawberry, or raasberry jam, folded over, sprayed with butter-flavor pam, and baked in oven till golden. Then I take em out of oven, cool, slightly, and cut into rectangles......and then there ya go - POP TARTS! - well, sort a ...not really a pop tart, but HECK< close enough! :hyst: )
:D

Ginaaaaaa 10-03-2012 04:43 PM

I usually make a netrition order once a month so will probably add the marshmallow fluff on and I might try the caramel dip also. I've tried the jams and syrup and actually have some.

I meant to tell you I loved your disclaimer and thought it was quite amusing!! LOL

Thanks again for sharing this recipe!! I'll let you know if and when I try it. :)

MsWoods 10-04-2012 07:04 AM

Ok I went and bought everything I need for these yesterday. I will try to get around to making them today!

sorenkkg 10-04-2012 08:35 AM

Could someone post a pic if possible? I'm wondering if the marshmellow stuff stays as clumps or totally dissolves?

CaliOkieGal4now 10-04-2012 01:12 PM

Quote:

Originally Posted by Ginaaaaaa (Post 15989378)
I usually make a netrition order once a month so will probably add the marshmallow fluff on and I might try the caramel dip also. I've tried the jams and syrup and actually have some.

I meant to tell you I loved your disclaimer and thought it was quite amusing!! LOL

Thanks again for sharing this recipe!! I'll let you know if and when I try it. :)


Well, I am so glad my disclaimer brought you joy - glad to bring a ray of sunshine into lives whenever possible! lol

Have a most lovely day, now!
:hugs:

CaliOkieGal4now 10-04-2012 01:16 PM

Quote:

Originally Posted by sorenkkg (Post 15990798)
Could someone post a pic if possible? I'm wondering if the marshmellow stuff stays as clumps or totally dissolves?


It does not clump. I mix it all together like ordinary brownie batter, and it all smoothly mixes together, and looks like, well, BROWNIE batter, as one would hope!:)

Now, I am not so good about posting pics of my recipes. Not educated anough on how to upload photos. My apologies on that!
Maybe one of the other gals who is going to try the recipe will be so kind as to snap a pic of the finished product? That would be cool! and Maybe if more than one person tries it, and makes differernt versions of it, they could ALL post pics, and we can vote on which one is PRETTIEST and looks most tasty!
:D

MsWoods 10-25-2012 12:29 PM

Ok I'm finally going to make these for sure today!

I'll try to take a pic. They won't be square because I'm making them in muffin tins. It's just so much easier to portion out the batter.

jlp2009 10-26-2012 07:23 AM

I don't have the marshmallow fluff but I do have some WFchocolate peanut butter spread that I don't like the taste of by itself but couldn't bring myself to throw out. Could I sub something for the marshmallow and use the chocolate peanut butter?
Thanks!

MsWoods 10-26-2012 08:20 AM

Omg these things are rediculously good. The only change I made was I used pb2 instead of real peanut butter. They are so moist and brownie like. I love them. Guilt free and delicious. I'll try to get a pic before I eat them all lol.

I think the fluff is important but I think you could use 1/2 cup of the wf peanut spread and it would come out fantastic. You can't taste it in the brownies but it bulks it up and makes it moist.

MsWoods 10-26-2012 08:26 AM

Oh I also left out the sweetener. It doesn't need it its really sweet as is.

PaminKY 10-26-2012 08:57 AM

Planning on picking up a jar of the Marshmallow tonight and give these a whirl.

MsWoods 10-26-2012 10:26 AM

Ok this is the exact recipe I used and my nutrition counts are a little different than CaliOkieGal's. I put mine in my recipe book so I'm pretty sure it's accurate. I used PB2 which is lower in calories and carbs than regular peanut butter, plus no baking powder, so her carb counts are just a bit off somewhere.

I tweaked it just a bit. I used:

2tbsp Bob's Red Mill Coconut Flour
2tbsp Bob's Red Mill Flax Meal
4tbsp Hershey's Unsweetened Cocoa
2tbsp PB2
1 Whole Large Egg
3 Large Egg Whites
1/4 cup Walden Farms Marshmallow Dip
1/4 cup Walden Farms Peanut Spread

I did not add the baking powder, salt, or extra sweetener. It really doesn't need any of it. For 12 servings I got per serving:
27 calories, 2.51g carbs, 1.6g fiber, 0.91g net carbs, 2.59g protein.

Tweaker Geek 10-26-2012 07:31 PM

Quote:

Originally Posted by MsWoods (Post 16039375)
Omg these things are rediculously good. The only change I made was I used pb2 instead of real peanut butter. They are so moist and brownie like. I love them. Guilt free and delicious. I'll try to get a pic before I eat them all lol.

MsWoods - pic? Or were they that good that there was no time for one?:laugh:

sligh 10-27-2012 11:50 AM

MsWoods - did you use 2 tablespoons PB2 right out of the jar as a powder or did you make it into peanut butter first by adding a liquid?

MsWoods 10-27-2012 01:02 PM

I just used it dry.

Trigger828 10-27-2012 02:35 PM

Quote:

Originally Posted by CaliOkieGal4now (Post 15986549)
Total Nutritional Count for WHOLE recipe:
Calories:450
Carbs: 6
protein: 26

:jumpjoy:

Total Nutritional Count PER BROWNIE:
Calories: 37
Carbs: .5
Protein: 2

OK WHAT AM I MISSING HERE? Newbie at baking anything and new to Atkins so I am confused. Whole pan is 6 carbs, but each brownie is 5 carbs?????? help :)


DISCLAIMER: This recipe is highly delicious, very addictive, and not recommended to be shared with non-low-carbers who have no appreciation for your sacrifices to lose weight while eating low carb. May cause episodes of unexpected laughing, long periods of blissful emotions, and feelings of contentment. If smile on face last for more than 4 hours, discontinue use. Mathmatical calcluations for nutritional information were done by a non-mathamatical person, who just wants to help people lose weight like she has done, however numbers might possibly be a lil off, even though she is pretty sure they are correct. Recommend pluggin the info into fit-day if one is concerned about accuracy. After all, this is your life. DO whatch gotta do.
;)

AND THIS HAD me laughing very hard!!!! I love it!!

MsWoods 10-29-2012 07:18 AM

Quote:

Originally Posted by Tweaker Geek (Post 16040576)
MsWoods - pic? Or were they that good that there was no time for one?:laugh:

I had to make another batch yesterday Lol. I left out the pb2 because you couldn't taste it and it really didn't make a difference. I did add just a bit of WF Carmel dip.

Before Cooking:
http://i1018.photobucket.com/albums/...IMAG0059-3.jpg

New counts for the simpler recipe is (per 1/12)
24 calories, 2.09g carbs, 1.4g fiber, 0.69g net carbs

millergirl1976 10-29-2012 04:32 PM

Marking my spot here... Hoping that someone will make it to take a pic after they are baked...

millergirl1976 11-16-2012 08:28 PM

Oy. I can't figure out if I messed up this recipe or my expectations were too high. It was dry, and chemically. It didn't taste like brownie to me. It was dry and fake. :(


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