Jennifer Eloff's wonderful brownies

CarenL · 03-02-2013, 11:03 AM

Making these again because they were so completely awesome last time:
DECADENT COCOA BROWNIES
4 eggs
3/4 cup melted butter (175 mL)
Liquid sucralose to equal 1 cup (250 mL)
SPLENDA® Granular
1/2 cup granulated erythritol (125 mL)
11/2 tsp vanilla extract (7 mL)
1 cup Gluten-Free Bake Mix, (250 mL)
1/2 cup cocoa (125 mL)
1/2 tsp baking powder (2 mL)
1/4 tsp salt (1 mL)
MilkChocolate Frosting,

In food processor, process eggs. Add butter, liquid sucralose, OR SPLENDA® Granular, erythritol and vanilla extract; process.

In medium bowl, combine Gluten-Free Bake Mix, cocoa, baking powder and salt. Add to egg mixture; process. Spread in greased 8-inch (20 cm) square baking pan. Bake at 350°F (180°C)for 25 to 30 minutes, or until a cake tester comes out clean. Cool, frost and refrigerate.

Yield: 25 servings
1 serving
113.5 calories
2.6 g protein
10.5 g fat
2.2 g net carbs

Chocolate Frosting:
1/3 cup SPLENDA® Granular
1/4 cup whole or skim milk powder (powdered if coarse)
3 tbsp powdered erythritol or Steviva Blend
2 tbsp whey protein powder
2 tbsp cocoa
2 tbsp butter, melted
3 tbsp heavy cream
Combine dry ingredients and stir in wet ingredients until frosting is very smooth. Use immediately.

I substituted stevia clear for the splenda (90 yes 90 drops!) in the brownie batter (havent made the frosting yet) and the batter is perfect tasting! They are in the oven now and I've been licking the bowl just like I did as a little girl when my mom would bake. omg! Now, just as then, I feel slightly sick!!! And it's oddly comforting. LOL!

Jennifer Eloff · 03-03-2013, 05:05 AM

Aaaw, thanks, Caren. Happy you liked those brownies. Have a great week ahead!

MSS726 · 03-03-2013, 11:51 AM

Oh no! I was going to try these brownies and I think I mixed up the wrong bake mix because it is not gluten free. Can I still use it? This is what I mixed up from my notes. It must be an older recipe. I so have to get my recipes more organized!

Jen's Low-Carb Mix:

1 2/3 cups ground almonds
2/3 cup vanilla whey protein (or plain)
2/3 cup vital wheat gluten

Jennifer Eloff · 03-03-2013, 07:39 PM

MSS726, yes you can use that bake mix with the following modifications. Hope you like the brownies.

3/4 cup melted butter (175 mL)
Liquid sucralose to equal 1 cup equivalent (250 mL)
1/2 cup granulated erythritol (125 mL)
1 1/2 tsp vanilla extract (7 mL)
3 eggs
3/4 cup Low-Carb Bake Mix, (175 mL)
1/2 cup cocoa (125 mL)
1/2 tsp baking powder (2 mL)
1/4 tsp salt (1 mL)

MSS726 · 03-08-2013, 02:33 PM

[QUOTE=Jennifer Eloff;16293692]MSS726, yes you can use that bake mix with the following modifications. Hope you like the brownies.

Thanks, Jennifer! Unfortunately, I did not see the modifications until I had already made them. They were a little dense since I followed the previous recipe (and I see this modification has 14 cup less bake mix), but otherwise were great. Very rich and satisfying. I do have some of the bake mix left and will be trying them again with your modifications.

03-02-2013, 11:03 AM	#1
CarenL Senior LCF Member Join Date: Jan 2013 Location: Kansas City, MO Posts: 93 Gallery: CarenL Stats: 125/121/110 WOE: HFLC GF SF Start Date: Nov 2012	Jennifer Eloff's wonderful brownies Making these again because they were so completely awesome last time: DECADENT COCOA BROWNIES 4 eggs 3/4 cup melted butter (175 mL) Liquid sucralose to equal 1 cup (250 mL) SPLENDA® Granular 1/2 cup granulated erythritol (125 mL) 11/2 tsp vanilla extract (7 mL) 1 cup Gluten-Free Bake Mix, (250 mL) 1/2 cup cocoa (125 mL) 1/2 tsp baking powder (2 mL) 1/4 tsp salt (1 mL) MilkChocolate Frosting, In food processor, process eggs. Add butter, liquid sucralose, OR SPLENDA® Granular, erythritol and vanilla extract; process. In medium bowl, combine Gluten-Free Bake Mix, cocoa, baking powder and salt. Add to egg mixture; process. Spread in greased 8-inch (20 cm) square baking pan. Bake at 350°F (180°C)for 25 to 30 minutes, or until a cake tester comes out clean. Cool, frost and refrigerate. Yield: 25 servings 1 serving 113.5 calories 2.6 g protein 10.5 g fat 2.2 g net carbs Chocolate Frosting: 1/3 cup SPLENDA® Granular 1/4 cup whole or skim milk powder (powdered if coarse) 3 tbsp powdered erythritol or Steviva Blend 2 tbsp whey protein powder 2 tbsp cocoa 2 tbsp butter, melted 3 tbsp heavy cream Combine dry ingredients and stir in wet ingredients until frosting is very smooth. Use immediately. I substituted stevia clear for the splenda (90 yes 90 drops!) in the brownie batter (havent made the frosting yet) and the batter is perfect tasting! They are in the oven now and I've been licking the bowl just like I did as a little girl when my mom would bake. omg! Now, just as then, I feel slightly sick!!! And it's oddly comforting. LOL! Last edited by CarenL; 03-02-2013 at 11:05 AM..

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03-03-2013, 05:05 AM	#2
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Aaaw, thanks, Caren. Happy you liked those brownies. Have a great week ahead!

03-03-2013, 11:51 AM	#3
MSS726 Senior LCF Member Join Date: Jun 2009 Location: Ohio Posts: 93 Gallery: MSS726 Stats: 151/145/140 WOE: Low Carb	Oh no! I was going to try these brownies and I think I mixed up the wrong bake mix because it is not gluten free. Can I still use it? This is what I mixed up from my notes. It must be an older recipe. I so have to get my recipes more organized! Jen's Low-Carb Mix: 1 2/3 cups ground almonds 2/3 cup vanilla whey protein (or plain) 2/3 cup vital wheat gluten

03-03-2013, 07:39 PM	#4
Jennifer Eloff Very Gabby LCF Member!!! Join Date: Feb 2009 Location: Tropics Posts: 3,075 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	MSS726, yes you can use that bake mix with the following modifications. Hope you like the brownies. 3/4 cup melted butter (175 mL) Liquid sucralose to equal 1 cup equivalent (250 mL) 1/2 cup granulated erythritol (125 mL) 1 1/2 tsp vanilla extract (7 mL) 3 eggs 3/4 cup Low-Carb Bake Mix, (175 mL) 1/2 cup cocoa (125 mL) 1/2 tsp baking powder (2 mL) 1/4 tsp salt (1 mL)

03-08-2013, 02:33 PM	#5
MSS726 Senior LCF Member Join Date: Jun 2009 Location: Ohio Posts: 93 Gallery: MSS726 Stats: 151/145/140 WOE: Low Carb	[QUOTE=Jennifer Eloff;16293692]MSS726, yes you can use that bake mix with the following modifications. Hope you like the brownies. Thanks, Jennifer! Unfortunately, I did not see the modifications until I had already made them. They were a little dense since I followed the previous recipe (and I see this modification has 14 cup less bake mix), but otherwise were great. Very rich and satisfying. I do have some of the bake mix left and will be trying them again with your modifications.