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Old 09-30-2014, 03:33 PM   #1
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Gluten Free Chocolate Brownies

I found this recipe on David Lebovitz's blog and thought I could adapt it to low carb. The brownies were very moist and fudgy..which is the way I like them. Enjoy, Deb

6 tablespoons salted butter
6 squares Lindt 90% chocolate
1 cup sugar equivalent, powdered (I used a combination of erythritol, xylitol. tagatose and stevia)
2 large eggs, room temp.
1/2 teaspoon vanilla
3 tablespoon cocoa powder, natural or dutch process
1 tablespoon Hi-Maize fiber (maybe could substitute oat fiber instead. I haven't tried that yet)
Optional: 1/2 cup chopped walnuts, toasted or SF chocolate chips

Preheat oven to 325 degrees. Line the inside of an 8-inch square pan with foil so that it goes up the sides to the rim. Lightly grease the foil with butter or cooking spray.

Sift the cocoa powder and Hi Maize together into a small bowl; set aside.

Melt the butter and chocolate in a medium saucepan over very low heat on the stovetop, stirring constantly until smooth. You need a larger saucepan because you are going to make the whole batter in the pan. No extra dirty bowls...yay!

Remove saucepan from heat and stir in the sweetener, then the eggs, one at a time, then the vanilla. stir well.

Add the cocoa powder and Hi Maize to the chocolate mixture in the saucepan. Beat the batter vigorously for at least a minute (really! it makes a difference) until the batter is no longer grainy and nearly smooth.

Add nuts or chocolate chips, if using then scrape the batter into the prepared pan.

Bake for 20 to 25 minutes, or until the brownies feel just set in the center. Do not overbake. Remove from oven and let cool completely before removing from the pan and slicing.
9 servings.

Last edited by dldickins; 09-30-2014 at 03:39 PM..
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Old 09-30-2014, 07:52 PM   #2
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Lebovitz knows his treats - looks good!
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Old 10-01-2014, 10:08 AM   #3
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The original recipe called for 3 tablespoons of cornstarch and 1 tablespoon of cocoa powder.

I'm wanting to make a cream cheese swirl variation of it eventually.
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Old 10-02-2014, 11:29 AM   #4
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I just made this. Mine was way too sweet so next time I will back off the sweeteners a bit.

I think 3/4 cup of sweetener will be OK. At least for me. (surprisingly, because I like my baked goods sweet) -

I made a few tweaks.
My sweetener blend was 1/4 cup Tagatose, 1/4 cup Splenda,1/4 cup powdered Swerve and 1/4 cup Vitafiber Syrup

I added 2 TBS Almond Flour,1 TBS Oat Fiber, 1 TBS Pea Protein

Coconut Flakes and Chopped Pecans On top.
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Old 10-02-2014, 03:12 PM   #5
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Sounds interesting Tulips - I'd like to try this with similar subs. What was your texture like with the vitafiber? Also, what does pea protein taste like?

Thanks
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