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Old 07-23-2006, 03:27 AM   #1
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Yet another LC Brownie

DW asked for some cake brownies so I tried yet another LC brownie tweak.

They turned out light, moist and have a nice chocolate bite to them.

1/2 cup Carbquik
1/2 cup Wheat Protein Isolate 5000
1/4 cup Almond flour
1 teaspoon baking powder

1/2 cup butter softened
4 oz melted unsweetened nestles chocolate(I always use the pre-melted packs)
2 teaspoons vanilla
4 eggs
2 tablespoons DiabetiSweet Brown Sugar
1 1/4 cups equivalent of liquid splenda

1/4 cup chopped pecans

In small mixing bowl wisk together carbquik, WPI, almond flour, and baking powder and set aside.

In a large mixing bowl wisk together butter and chocolate till smooth.
Then wisk in the vanilla and sweeteners till smooth
Wisk in eggs 1 at a time till each is mix in completely.

Add the flour to the chocolate and egg mixture till well combined.
Mix in pecan and spoon into a foil lined 9 x 9 glass baking dish.

Bake in a 275 oven for 35 to 40 min till toothpick comes out clean

total of 31 carbs or 3.5 carbs for 9 servings.





Last edited by Kevinpa; 07-23-2006 at 03:28 AM..
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Old 07-23-2006, 04:12 AM   #2
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Oh, man, those look great.

Of all your tweaks, what is your fav. brownie so far, or do you "love the one you're with!" I read elsewhere your discussion of ******ic brownies, and I wasn't sure if that was your favorite, and not sure which one those were. . .so if you will, share your cumulative experiences with brownies and chocolate. . .for women this would be a romance novel. . .hmmmmmmmm.
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Old 07-23-2006, 04:49 AM   #3
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wow kevin great job! they do look beautiful.
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Old 07-23-2006, 04:50 AM   #4
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Ok, the ******ic brownies actually originated here and was Jackieba's recipe. Scott shared it in my journal and I nicknamed it that because it had the characteristics of that ooey gooey send a shiver up your spine chocolate taste and feel.
Going on taste alone then I have to say thats my favorite.

Now with that said, the reason I keep trying different tweaks of brownie recipes is the reaction I have when I have a recipe that has too much polyd and erythritol in it. It is not so much laxtating but the fiber in the polyd and the non digesting erythritol give me (no other way to say it) bad gas to the point that it is embarrassing to go out in public after eating some things.
To that end I keep striving to find a way to get close to ******ic without relying on large amounts polyd and erythritol in the recipe. I still use both of them but I try in my recipes to only use as much as is necessary to get the job done.

Now again that all said, I have at least 3 brownie recipes that I enjoy alot with out the problem mentioned above.....and this 1 makes 4.
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Old 07-23-2006, 05:06 AM   #5
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I started to say LOL, but why do we laugh about a common problem, except embarrassment. . .shades of beans and Blazing Saddles. . .

So note where your other 3 public brownie recipes are. . .and I'll save Jackieba's for alone time--I've made them in the past, and they are fabulous, but I think many of us share (hopefully not in the same room at the same time) your condition.

Ahem, does Beano reverse the effects of LCing? or is that some other OTC med that breaks down things and makes them more carby???

Couldn't have this conversation face to face, isn't the web fab?!
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Old 07-23-2006, 05:37 AM   #6
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Tweak # 2

I won't go into great detail other than I combined all the dry ingedients in 1 bowl and all the wet in another then mixed the dry into the wet.

Here is what I used:

Wet
1 stick of butter
3 oz unsweetened chocolate(I used the pre-melted Nestles)
2 eggs
1 t. vanilla
1 c. equivalent liquid splenda

Dry
6 T. Almond flour
6 T. Wheat protein isolate 5000
1/4 t. baking powder
1/4 t. baking soda
1/2 c. PolyD plus (I'm using it up)
1 T. granular erythritol
1/4 c chopped pecans

I lined an 8 x 8 with that non stick foil and they lift out perfect when done.

60 min ~ 275 degrees

4 carbs each for 9 brownies
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Old 07-23-2006, 05:45 AM   #7
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tweak #3

Batter
1 stick butter
3 ounces pre-melted unsweetened chocolate
2 large eggs
1 1/2 c. equivalent liquid splenda

1 teaspoon pure vanilla extract
3 tablespoons raspberry Davinci syrup
1/2 cup carbquik
1/2 cup pecans, coarsely chopped (optional)

center
1 T. sf smuckers raspberry preserves
1 T. raspberry Davinci syrup
1 t. Thickenthin/not Sugar
1/4 cup mini s/f eat well be well chocolate chips



Preheat oven to 275 degrees F.

Line a 9 x 9 glass baking dish with parchment paper.

Melt together butter and chocolate in large bowl.

Whisk in eggs and liquid splenda until well combined, about 1 minute. Whisk in vanilla, raspberry syrup. Stir in flour in 1/4 c. at a time. Fold in walnuts.(optional) Spread half of batter over bottom of the prepared pan.

Mix together preserves, Thickenthin/not Sugar, raspberry syrup and chocolate chips in small bowl.(you can optionally add 3 oz. LC raspberry yogurt to this mixture) Spread over batter in pan. Place in freezer until preserves are set, about 30 minutes. Spread remaining batter over top of preserves.

Bake until wooden pick inserted in center comes out clean, about 45 to 55 minutes. Cool in pan on wire rack. Cut into 9 brownies. (without options 3 carbs each)

[COLOR=DarkRed]Warning:
If you have trouble with portion control........Do Not Make These!! [/COLOR]

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Old 07-23-2006, 06:06 AM   #8
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Tweak #4 I have never posted anywhere but my personal cooking journal because I never got picture of it. I will type it up and post it later.

Last edited by Kevinpa; 07-23-2006 at 06:07 AM..
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Old 07-23-2006, 06:12 AM   #9
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Thanks Kevin...
Those loook YUMMY!!!!!!!!!!
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Old 07-23-2006, 12:42 PM   #10
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Are we allowed to go into your journal and read your other recipes? And if yes, where would we find it. Sorry for sounding dumb, but this is my first day here. Thanks
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Old 07-23-2006, 12:57 PM   #11
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I like the cake-looking ones (picture-wise), but just because I prefer cake-type brownies. They all look delicious. I may have to make a batch of brownies when I get back from shopping. (Not that I need to, my fridge is full of goodies from baking all week--LOL, but those are pretty irresistable looking.) Thank you Kevinpa, for all your hard work and for sharing your tweaks and the visuals.
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Old 07-23-2006, 01:04 PM   #12
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my personal cooking journal is a notebook where I keep with my recipes and all their versions that I have tried. I don't post anything online unless I sure the recipe is consistant. I got fooled once and posted a fluke and then nobody including myself could not duplicate it ooops :blush:

Anyway I have recipes posted in several different forums online some just posted some in journals but seeing how sometime people don't always play well together I avoid saying names or places so as not to antagonize anybody. Who knows what you might find though if you google my nic.

Last edited by Kevinpa; 07-23-2006 at 01:07 PM..
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Old 07-26-2006, 06:25 PM   #13
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I just bought some Wheat Protein Isolate. I am so excited for brownies!
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Old 07-27-2006, 01:45 PM   #14
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Kevin - these recipes all sound yummy! What could I use in place of the ThickeThin/NotSugar in the raspberry recipe? Would Xanthan or Guar gum work?
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Old 07-27-2006, 01:50 PM   #15
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Quote:
Originally Posted by Tweaker Geek
Would Xanthan or Guar gum work?
Yes, Tweaker either of those should work. I was just thickening it up a tad.
I made those before my berries were ripe or I would have also included some fresh berries too.

Last edited by Kevinpa; 07-27-2006 at 01:52 PM..
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Old 08-06-2006, 02:00 PM   #16
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Quote:
Originally Posted by magnamater
Ahem, does Beano reverse the effects of LCing? or is that some other OTC med that breaks down things and makes them more carby???
I finally got the low down on beano.

Beano breaks down complex indigestible sugars into simpler digestible sugars. For something like polyd or inulin, that pretty much tosses the carb savings out the window.

I did learn that beans contain polysaccharides. Polyd and inulin are polysaccharides. I'm not sure if beans specifically contain polyd and/or inulin (it's very possible they might), but I do know that the ability to tolerate beans better through regular consumption can definitely be successfully applied to polyd and inulin.
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Old 08-06-2006, 04:16 PM   #17
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Whoa scott those second brownies look like they have the perfect brownie texture - NOT dry and cake-like, but not almost fudge like the "******ic brownie".

Please tell me they *taste* like the ******ic brownies, because then I'm pretty sure I have the perfect brownie to make...
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Old 08-08-2006, 07:03 AM   #18
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1 1/4 cups equivalent of liquid splenda
Can I use the powdered stuff?
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Old 08-08-2006, 07:13 AM   #19
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Quote:
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Can I use the powdered stuff?
Sure you can, I use the liquid to save on carbs but the powdered or granular will work just the same.
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Old 08-08-2006, 07:22 AM   #20
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Sure you can, I use the liquid to save on carbs but the powdered or granular will work just the same.
Cool, thanks, these look yummy and easy.
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Old 08-11-2006, 08:32 PM   #21
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Kevin, I baked your brownies today. It was the "tweak #2" recipe. They were EXCELLENT!!! I used polyd since I didn't have the polyd plus. I didn't need to add any extra sweetener to the recipe. After 45 minutes, they were ready to be removed from the oven. Thanks, Kevin! Now I need to figure out which one of your recipes to try next...........This is fun!
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Old 08-11-2006, 10:18 PM   #22
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When I 1st started using polyD I bought a bunch of the polyD+ and then realized I was better off using the regular. For about 2 months everything I made had plus in it so I could use it all up.....now its all gone finally and I am sticking to the regular.
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Old 08-20-2006, 11:52 AM   #23
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I made these again. Since I ran out of the Nestle pre melted unsweetened chocolate, I subbed dutch cocoa/Crisco (green can). Definitely not as good.
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Old 08-20-2006, 01:59 PM   #24
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I never have been a cocoa fan myself. For whatever reason, the end result always seemed too dry.
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Old 08-24-2006, 05:48 PM   #25
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Hi Kevin, Can you tell me what is the best thing to use for liquid Splenda in the first recipe you posted on this thread-the cake like brownies?

I didn't have any liquid splenda,so I used 3/4 c. of DaVinci's chocolate syrup and 1/2 c. of granular splenda. The brownies came out nice and fluffy, cakeish, but they were a little wet on the bottom. Do you have a suggestion that I can do to make them less wet on the bottom?
They taste divine. I used unsweetened chocolate squares as I didn't have the pre-melted type and I used walnuts instead of pecans. I really like them and they way they turned out except for the wetness on the bottom. They are done all the way thru.

What I've done right now is cut them and turn them upside down on a plate so they air dry for a little bit. I'll go and check them in about half an hour.

I was also wondering if these are freezeable? I tried freezing chocolate cake (the regular kind) and it was soggy when I thawed it out. So any help on freezing would be great.
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Old 08-24-2006, 06:32 PM   #26
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Quote:
Originally Posted by SugarBabi
Hi Kevin, Can you tell me what is the best thing to use for liquid Splenda in the first recipe you posted on this thread-the cake like brownies?

I didn't have any liquid splenda,so I used 3/4 c. of DaVinci's chocolate syrup and 1/2 c. of granular splenda. The brownies came out nice and fluffy, cakeish, but they were a little wet on the bottom. Do you have a suggestion that I can do to make them less wet on the bottom?
Sugar, you can't add 3/4 of a cup of liquid a recipe without compensating for it in some way and expect it not to be wet. If you don't have a low volume liquid sweetener then you need to use a dry one like all granular splenda or part erythritol part granular splenda. Short of that and you need to rework the whole recipe by figuring out how much more flour you will need and will that make the whole mix too dry. Any guess I might make would be nothing more than that without trying it myself.
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Old 08-24-2006, 06:52 PM   #27
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Thanks Kevin. So I guess liquid splenda is not like da vinci's syrup at all?

I tried to find liquid splenda online and the only thing that came up was davinci's and sweetzfree. That's where I got the idea to substitute davinci's for the liquid splenda, but it sounded like too much liquid. LOL--now I know it was.
I know I should have thought to ask sooner. Next batch, I will just use the granular splenda, which seems to work pretty good in most things. After letting them air dry for about half an hour, the wetness went away. They are just a little too moist near the bottom of the brownie, but still very good and definitely edible.
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Old 08-25-2006, 03:17 AM   #28
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Quote:
Originally Posted by SugarBabi
Thanks Kevin. So I guess liquid splenda is not like da vinci's syrup at all?
Sugar it has been my experience that when somebody says liquid splenda it doesn't always have the same meaning to everybody. Mainly though it does mean a form of sucralose without added fillers to increase the carbs. Now although davinci syrups fit that definition, the general purpose of davinci is to flavor and sweeten and if your intent is to use it primarily as a sweetener then it has to be noted that davinci is not a concentrated sweetener and the extra liquid that it brings to a recipe need to be compensated for. How that is done is not always apparent and could take on several different forms. One could be to wait an extra amount of time and see if the existing ingredients can soak up the extra liquid, but anything past that and you enter into tweaking 101 and a recipe takes on a whole new feel.

Now as for me, I use the the term Liquid splenda as a generic reference to a concentrated form of non filler sucralose without promoting any particular brand.

Last edited by Kevinpa; 08-25-2006 at 03:19 AM..
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Old 08-25-2006, 08:48 AM   #29
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SugarBabi, just as an fyi, I use Sweetzfree drops in any recipe calling for Splenda (liquid or otherwise). It is highly concentrated and a small bottle has lasted me over a year (and I bake a LOT). I highly recommend it -- granular Splenda doesn't add any bulk really so I've never had a problem swapping it out. And liquid has zero carbs but granular has 24 carbs per cup... hope this helps.
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Old 08-25-2006, 11:59 PM   #30
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Yes Susan, that helps. Thank you. I need to order some.
Kevin, thanks for the explanation. I get it. I've just been conditioned to think if a recipe calls for a liquid something that it must be replaced with a liquid something, but I am finding out that isn't necessarily so with LC tweaked recipes. "Me thinks this grasshoppa still has much to learn."
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