Low Carb Friends

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-   -   Hi! I'm Kami, and I'm a Brownie Addict. (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/811364-hi-im-kami-im-brownie-addict.html)

Kami 09-02-2013 04:44 PM

Hi! I'm Kami, and I'm a Brownie Addict.
I'm Kami. I've been lowcarbing for a few years now, and I've been lurking on this forum for some time, but I've only now made an account here because I'm on a mission!

Chewy - genuinely, supremely, awesomely chewy - not-even-a-little-cakey - brownies.

I've tried so many lc brownie recipes over the years that it makes my head spin. The best of them were very dense and rich, but the texture was wrong even with the perfect flavor. Some were cakey, some were just disastrous.

I can't stand cakey brownies. I kind of like some of the dense ones that try to be fudgy, but fudgy isn't my goal, and they're usually like a thick stick-to-the-roof-of-your-mouth fudgy without a hint of chewiness, or they're a bit dry and oddly crumbly (usually due to coconut flour) and still not chewy, or, if you underbake slightly, then they're ooey gooey (not chewy...). None of these fit my bill.

I have other ways to get a chocolate fix, but nothing I have ever found has hit the chewy-brownie spot for me. I'm not just in it for the chocolate. I love texture, and it's ultimately supremely unsatisfying to make up yet another brownie recipe, only to find it's no better than the rest where texture is concerned.

I want honest-to-goodness chewy brownies, the texture you'd find if you bought a box mix in the store and didn't add that extra egg. Every recipe out there promises it's great, but the fan favorites all seem to be cakey, because it's the easiest to replicate.

This issue has been plaguing me for years, and I swear I will find my white whale one day...



I would have put this in the recipe help section, and I tried, but I'm not allowed to post there? I guess I'm too new.

dgidaho 09-02-2013 04:53 PM

LOL! Welcome Kami! You are too funny! :hyst: But seriously, I understand you here. I'm the one who eats the chewy outer edge of the brownies...and works my way inward until I meet the end of what my family leaves behind. (They cut from the middle--preferring the gooey part, leaving the chewy stuff for me. :) ) As you say, it's texture too. And I'm a purist. I'd rather skip the brownies than eat cakey ones. If I find "the recipe", I'll let you know. And please, anybody who DOES know how to create this chewy tidbit of heaven, please do share! :yummy:

Barbo 09-02-2013 06:45 PM

My idea is this.....
Take your favorite brownie recipe and modify it using,
low carb ingredients. Swerve for the sweetener and try one of
the flour mixes that are on here. One is Better than Flour Mix,
and another good one is Jennifer's Bake Mix. Both recipes are on this
board. I made a brownie from BTF Mix and we liked it. Whether
it meets with your requirements only you would know.

flossie73 09-02-2013 06:50 PM

Have you made them using some flaxseed meal (not the golden flaxseed) as part of your substitution? I've tried making brownies a couple of times and the ones that used flax seemed to be the most moist and chewy-like.

Chocolate Rose 09-02-2013 07:06 PM

Right now, my favorite brownie recipe is the Peanut Butter Fudge Brownies from All Day I Dream About Food. The brownie part is not cakey at all. You could just make the brownies without the peanut butter fudge.
These might be too "fudgy" for you, though. There is no flour of any kind in them.

Soobee 09-03-2013 02:55 AM

If you can tolerate tagatose, it acts much more like real sugar. It's great for making caramel. I haven't tried it with brownies, but it sweetens chocolate well. I think it might give you the chewiness you crave. Another ingredient that might help is polydextrose. I hesitate to mention it because many people can't tolerate it at all.

Jackie123 09-03-2013 04:43 AM

Has Anyone tried using a mix of nut flours and glucomanan or whatever it's called flour? It seems like the gluc flour might give that chewy texture... Also, there used to be this product called Not/Sugar that gave things that sugar baked texture. I think it was a mix of veg gums.... Not sure.

rosethorns 09-03-2013 08:30 AM

Good luck with this endenver.
The closest I've come is Ameretta (totally mispelled) Almond butter brownies,
from all day I dream of food.


rosethorns 09-03-2013 04:52 PM

Here is one from Lauren. Her recipes are exceptional.I haven't made these but I'm going too. Take a look at them Yum.


Mimosa23 09-04-2013 04:58 AM

Hi Kami! Welcome!

I second the suggestion frome Esther (rosethorns), Lauren's brownie recipe is delicious! I made them a couple of times now, and must say they are the best ones I've made so far in terms of coming close in flavour and texture to the non LC ones.

KCSoccer 09-04-2013 06:00 AM


If you ever do find a LC chewy brownie recipe like you describe, please post here! I love chewy brownies and this is the holy grail of LC bakers!

However, I donít think the chewy texture we are looking for can be replicated without wheat flour because of the gluten. The two proteins in wheat flour ó glutenin and gliadin ó grip water, and make "springy stretchy, strong elastic sheets of gluten.Ē (see Shirley Corriherís Bakewise or one of Peter Reinhartís bread books for a more detailed, scientific explanation). Think of a bagel or sourdough bread with its crispy, chewy crust Ė itís the gluten that creates the strong bonds or chewiness.

I miss that chewy texture! While I have made some decent LC breads, they are more spongy than chewy. Iíve settled for that because I value my health. But Iím still searching for the elusive chewy LC breads and treats.

If you find a truly chewy LC brownie you will be a hero! :)

drjlocarb 09-04-2013 08:28 AM

Here is the one I use...


The origional thread; http://www.lowcarbfriends.com/bbs/me...c-brownie.html

jmc305 10-03-2013 08:22 PM

I feel like I've tried them all...coconut flour, flax, almond meal, even chia seeds. Nothing out there will make you forget about a boxed brownie mix. I think one of the secrets is you have to use a sugar alcohol that will mimic sugar like Xylitol. Splenda and stevia just won't do it. You need those SA's to help create the famed texture we all dream of.

The best one I've come across is an HCG P3 one that I found on YouTube. I made them tonight, and they are cooling on my counter right now. It's the main reason I bumped this thread. It has no flour, but uses almond butter (I subbed peanut butter because that's what I had). I used Xylitol and a little bit of EZ sweetz to increase the sweetness.

The batter is very thick and looks exactly like the real thing. If you taste some of the batter, it has the crunch of the real thing due to the grit of the Xylitol, which is a good thing. They look exactly like the real thing, very eye-catching. They are chocolatey, and sweet as long as you get the sweetener right. I would compare the texture to one of those brownies that you get in a TV dinner. Kind of chewy on top and around the edges, and a little more fluffy (but NOT cakelike) in the middle. It also reminds me a bit of "No Pudge" low fat boxed brownie mix if you are familiar with that. I don't know what they taste like at room temp or out of the fridge, but UNLIKE ALMOST ALL low carb baked goods, they taste good right out of the oven. No waiting a day for them to "magically" turn into something good like other recipes I've come across. Anyway that's my thoughts. Congrats if you made it to the end of my rambling. :)

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