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Old 09-07-2015, 12:02 PM   #1
susieqrn
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Has anyone tried Scott's polyD brownies with VitaFiber yet?

I'm getting my order for VitaFiber tomorrow and want to try out a couple of recipes, but don't want to waste it (Jiminy Cricket, it's expensive!)
I'd love to make a nice fudgy, chewy brownie with crisp edges. Has anyone had success?
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Old 09-07-2015, 01:25 PM   #2
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Is Scott's the one using carbquik? If so, I made it a couple of wks ago using of course the polyd, hands down this is best brownie recipe and for me as of now anyways, my hunt for a good brownie has ended. Are you talking about subbing the powder VF for the poly d? Have you used polyd before Susie? The polyd is sooo much cheaper if we're talking a powder to powder thing. Now that I think about it, why use powdered VF is polyd works? And fr looking at the two, they appear to be quite a bit alike.
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Old 09-07-2015, 02:02 PM   #3
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JJJ'sMom---can you link to Scott's recipe--I can't find it? Thanks so much
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Old 09-07-2015, 05:08 PM   #4
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http://www.lowcarbfriends.com/bbs/sh...d.php?t=311745 polyd brownies
In looking at my recipe, I didn't follow exactly and I'm sitting here trying to think why, because I tht I had just 1/4'ed the recipe. But in looking at my recipe, I think it was because I wasn't going to use a liquid sweetner or stevia, I used Truvia which has it's own bulk, so I cut bk on the polyd. Here's my recipe, I used a loaf pan covered w/ parchment, really needed. This really needs to wait until the next day to cut.
And as in some lc items, better the next day as far as texture.

1 oz unsweetned choc , 2 T choc chip, sf
1/2 stick butter.........melt
Stir in 1/4 c Truvia, 1/4 c. Truvia br sugar to butter mix, cool slightly
stir in vanilla and 1 egg
Mix 4 T. polyd, and 1/4 c. Carbquik-mix well
Mix dry into wet
Cooked at 350 for 20 min, 325 for 6 min.
Hard to know when these are done. I suggest poking on the outside and in the middle, you want the outside to still have some wet crumb, and the middle will be quite wet. But will set up after several hrs. I kept these at room temp covered.

Last edited by JJJ'sMom; 09-07-2015 at 05:10 PM..
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Old 09-08-2015, 11:39 AM   #5
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I have used polyD before, JJJ'sMom. I was just wanting to try recipes with VitaFiber and wanted to see how it would act with the brownies. PolyD sometimes gives me gastric issues, so I wanted to see if the VitaFiber would decrease that and still make an incredible brownie.
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Old 09-08-2015, 02:17 PM   #6
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Well if you do try it Susie, pls post bk here.
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Old 09-12-2015, 08:25 PM   #7
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Okay, so I just made the original brownie recipe, but halved it, backed down a wee bit on the polyD and added extra erythritol. My problem was that when I mixed in the sweeteners, the mixture started to get grainy and lumpy. It stayed that way even after adding the egg and carbquick. Did you have this issue JJJ's mom?
I just got them out of the oven, and I don't want to taste until tomorrow, so I won't know how the finished product turns out till then.
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Old 09-17-2015, 08:18 PM   #8
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I'm relatively new to this forum, so not sure if this is a good place to post this, but saw the word brownies...and, well had to share.

I just made these tonight after a kazillion failed brownie recipes. this one is a keeper and super low carb, with vitafiber to boot! OMG are these ever ooey gooey melt in your mouth fudgy, decadent brownies.

9 servings

Bake for 20 minutes @325. Seriously. 20 minutes no more.

2.00 oz Baking chocolate, unsweetened, squares
1/2 cup Butter
3.00 tbsp Cocoa powder
2.00 large, Eggs - Whole, raw
1/2 cup(s), Nuts, walnuts, english
2.00 tbsp, Vitafiber
3/4 cup, Splenda
1/2 cup Almond Flour
1.00 tsp, Vanilla extract
1.50 ounce, Balkan Style Yogurt

Melt the butter, and baking chocolate in the microwave for about 3 minutes. Set aside to cool. Add cocoa powder. In a separate bowl mix eggs, splenda, vitafiber, vanilla, and yogurt with beaters on high for a couple of minutes. When chocolate mix cooled, add to the egg mix. Pour into sq pan and bake. When they come out of the oven, the surface will be all puffy and raised, no worries, it settles down. These aren't super thick brownies, but man are they moist and chocolatey.

Calories: 144, Carbs: 6, Fibre: 3 - Net: 3.

Last edited by stormdog; 09-17-2015 at 08:22 PM.. Reason: add change
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Old 09-17-2015, 09:18 PM   #9
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Stormdog you have posted the first official brownies with vitafiber recipe on LCF! Looks GOOD. A great place to post is on the Vitafiber thread because people have been looking, waiting, hoping for a brownies recipe around there for some time!
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Old 09-17-2015, 10:38 PM   #10
susieqrn
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They sound yummy stormdog. Going to try these tomorrow! Thank you!
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Old 04-14-2018, 08:53 PM   #11
JJJ'sMom
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bumping, a couple of great brownie recipes here. I notice that in my recipe I didn't say the size pan, it was a loaf pan. A couple of months later I doubled and used a 8 x 8 pan, that didn't work because the ones in the middle never got firm enough. So I now just stick w/ the loaf pan.
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Old 04-14-2018, 09:31 PM   #12
susieqrn
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This one is my favorite recipe for brownies:

Ingredients
• 4 tablespoons unsalted butter
• 4 tablespoons canola or coconut oil
• 4 ounces SF semisweet chocolate, coarsely chopped
• 1/3 cup packed brown sugar sub (mixture of Truvia, JLS, and Sukrin Gold)
• 2 tablespoons xylitol
• 2 tablespoons erythritol
• 2 tablespoons PolyD
• 1/4 teaspoon salt
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs, cold
• 3 tablespoons cold brewed coffee
• 1/4 cup cocoa powder
• 3/4 cup Kevin’s flour mix
• 1/4 teaspoon baking soda

Directions
Heat oven to 300 degrees F. Line an 8 by 8 inch metal or glass baking dish with foil or parchment so it hangs over the edges by about 1 inch. Spray the prepared pan completely.
In a medium microwave-safe bowl, heat the butter, oil, and chocolate for 30 seconds. Stir, and microwave at 20 second increments until completely melted.
Stir the brown and white sweeteners, PolyD, and salt together until well mixed. Stir into the chocolate mixture with a wooden spoon. Add the eggs, vanilla and coffee and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour mix and baking soda and stir just until combined. Jl,
Pour the batter into the pan and bake until a toothpick inserted into the middle comes out with a few crumbs, about 30 to 40 minutes.
Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into 2-inch squares. Store extra brownies in a tightly sealed container at room temperature for up to 3 days.
Nutrition per brownie:
Calories 117
Fat 9.34g
Total Carbs 14.37g
Fiber 5.68g
Sugar Alcohols 6.19g
Protein 3.23g
Net Carbs 2.5g

I haven't tried it using extra polyD, but I might next time. These are perfect - not too cakey, not too fudgy.
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