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Old 08-13-2005, 05:58 AM   #1
makeupmonsterdog
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OUT-OF-THIS-WORLD Carbalose Brownies

I subbed carbalose for the flour in my brownie recipe and it was a raving success!

These taste JUST like the way the original, high carb version did. I am so thrilled! I'm starting to have a little more faith in Carbalose flour. . . .

1 stick of unsalted butter
2 ounces (2 squares) unsweetened baking chocolate (I used Bakers)
2 eggs
1/2 teaspoon vanilla
1 cup (156 g) polydextrose
1/4 cup erythritol
1 packet Ace-K
13 drops sweetzfree

(These 4 ingredients above are replacing 1 cup of sugar)
1/2 cup (50 g) Carbalose flour

Preheat the oven to 325 degrees. Line an 8 x 8 baking pan with foil/parchment (by far, the easiest for removal later) or grease the pan well.

In a large bowl, combine the polydextrose and the flour. In a small saucepan over low heat or in the microwave on low power, melt the butter and chocolate in a small bowl. Stir the chocolate mixture until smooth and no lumps of chocolate remain. Allow the chocolate mixture to cool down just a minute or so. Stir in erythritiol, Ace-K, and sweetzfree until combined. Beat in eggs, one at a time, until combined. Stir in vanilla.

Pour wet ingredients over the dry ingredients and fold until combined. Pour into prepared baking dish and bake until set, approximately 20-25 minutes. Cool and cut into 16 squares.

**My brownies didn't appear set after 20 minutes at 325 degrees, so I increased the temperature to 350 degrees and baked an additional 5 minutes. At that point, they almost looked too set but this ended up being perfect. These brownies are perfectly buttery, dense, gooey, and sweet.


By the way, I get a carb count of approximately 2 carbs per piece.

Last edited by makeupmonsterdog; 08-13-2005 at 06:01 AM..
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Old 08-13-2005, 09:23 AM   #2
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Thanks makeupmonsterdog. I think this is a have to try recipe.
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Old 08-13-2005, 09:45 AM   #3
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I'm expecting my Carbalose flour to arrive next week - this may be the first thing I try! Thanks!

Char
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Old 09-19-2009, 11:03 PM   #4
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These are amazing - I didn't find them in the recipe section (with the ratings and all). Maybe I missed it, but if it's not there, it should be. Every bit as good as the real thing.

Last edited by slfo; 09-19-2009 at 11:04 PM..
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Old 09-20-2009, 12:31 AM   #5
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this is the same as scott123's brownie recipe.


Wet

1 stick butter (salted)
2 ounces Nestle's unsweetened chocolate

2 large eggs
1/2 teaspoon vanilla
1 packet Sweet One Ace-K
13 drops sweetzfree (1/2 C. splenda equivalent)

Dry

1/2 cup Carbalose flour 50 g
1 cup polydextrose 180 g
1/4 cup granular erythritol 54 g

1/2 C. Chopped Pecans (optional)

Preheat the oven to 275 degrees. Butter an 8x8 pan.
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Old 09-20-2009, 12:56 PM   #6
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Bump, will make and serve with lc ice cream. Julie
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Old 10-05-2009, 03:59 PM   #7
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It's the low carb version of Katharine Hepburn brownies.

After trying a dozen different recipes, this is the one I settled on.
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Old 10-10-2009, 04:48 PM   #8
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Quote:
Originally Posted by Kevinpa View Post
this is the same as scott123's brownie recipe.


Wet

1 stick butter (salted)
2 ounces Nestle's unsweetened chocolate

2 large eggs
1/2 teaspoon vanilla
1 packet Sweet One Ace-K
13 drops sweetzfree (1/2 C. splenda equivalent)

Dry

1/2 cup Carbalose flour 50 g
1 cup polydextrose 180 g
1/4 cup granular erythritol 54 g

1/2 C. Chopped Pecans (optional)

Preheat the oven to 275 degrees. Butter an 8x8 pan.
Yes, it sure is. How well I remember making these. I miss Scott!!!
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Old 01-17-2012, 11:27 AM   #9
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Has anyone tried this recipe?

Quote:
Originally Posted by makeupmonsterdog View Post
I subbed carbalose for the flour in my brownie recipe and it was a raving success!

These taste JUST like the way the original, high carb version did. I am so thrilled! I'm starting to have a little more faith in Carbalose flour. . . .

1 stick of unsalted butter
2 ounces (2 squares) unsweetened baking chocolate (I used Bakers)
2 eggs
1/2 teaspoon vanilla
1 cup (156 g) polydextrose
1/4 cup erythritol
1 packet Ace-K
13 drops sweetzfree

(These 4 ingredients above are replacing 1 cup of sugar)
1/2 cup (50 g) Carbalose flour

Preheat the oven to 325 degrees. Line an 8 x 8 baking pan with foil/parchment (by far, the easiest for removal later) or grease the pan well.

In a large bowl, combine the polydextrose and the flour. In a small saucepan over low heat or in the microwave on low power, melt the butter and chocolate in a small bowl. Stir the chocolate mixture until smooth and no lumps of chocolate remain. Allow the chocolate mixture to cool down just a minute or so. Stir in erythritiol, Ace-K, and sweetzfree until combined. Beat in eggs, one at a time, until combined. Stir in vanilla.

Pour wet ingredients over the dry ingredients and fold until combined. Pour into prepared baking dish and bake until set, approximately 20-25 minutes. Cool and cut into 16 squares.

**My brownies didn't appear set after 20 minutes at 325 degrees, so I increased the temperature to 350 degrees and baked an additional 5 minutes. At that point, they almost looked too set but this ended up being perfect. These brownies are perfectly buttery, dense, gooey, and sweet.


By the way, I get a carb count of approximately 2 carbs per piece.


I have these in the oven right now and checked them after about 11 minutes and they do not seem to be rising at all. Is that how they are supposed to be? Are they rather flat when finished baking and not very thick?
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Old 01-17-2012, 11:35 AM   #10
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I stopped cold at "1 cup polydextrose" -

That would do me in.

I hope they turn out OK for you, Linda!
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Old 01-17-2012, 01:22 PM   #11
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Yikes! And, only an 8x8" pan too. Makes my tummy gurgle just thinking about it, LOL.
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Old 01-17-2012, 03:43 PM   #12
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LOL..I got excited, then I saw it was an old thread..Polyd does me in...but it did put me in the mood for brownies, though.
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Old 01-17-2012, 04:16 PM   #13
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I was going through my cupboard the other day and found a half-used bag and a full bag of PolyD and BOTH went right into the trash! Even the smallest amount of it renders me unfit for human companionship!
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Old 01-17-2012, 04:18 PM   #14
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Yup..

I hope Linda from GA is okay.
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Old 01-17-2012, 07:49 PM   #15
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If the recipe is TNT?

Why not sub for some of the things and do agree with your
system? When I was first on LCF I bought the poly dex....
My gosh I think I blew up like a blimp....even my dog left
the room
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Old 01-18-2012, 11:04 AM   #16
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Yup, let's turn this baby around, Barbo..

1/2 cup of Carbalose isn't very much for all that butter..So, I think I would have to increase the Carb or add some almond flour to it..

Sweetners: e is fine/with splenda/and maybe a little stevia glycerite.

Printing this out .........
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Old 01-18-2012, 08:38 PM   #17
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I remade these..They are a tad dry, but not bad. I added 1/4 cup of almond flour and 3 Tbs. of cocoa..and used e and splenda. I think next time I will use less cocoa and less almond flour..
I did add 1/2 tsp. of baking powder, too.
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Last edited by CarolynF; 01-18-2012 at 08:47 PM..
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Old 01-18-2012, 08:45 PM   #18
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Can you substitute Carbquik for the carbalose?
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Old 01-18-2012, 08:47 PM   #19
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I think that would be fine.. I used to make CQ brownies all the time with another recipe.
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Old 01-18-2012, 08:49 PM   #20
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Quote:
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I think that would be fine.. I used to make CQ brownies all the time with another recipe.
Excellent! Thank you!
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Old 01-18-2012, 08:54 PM   #21
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I used to make CQ brownies all the time with another recipe.
In your opinion, was the other recipe better?
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Old 01-18-2012, 09:13 PM   #22
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I like this recipe because of the Baker's chocolate. I have a whole 8 x 8 and I can easily eat in within the next week with my dh..or make a chocolate pudding trifle out of the rest.

I will adjust my dry ingredients the next time.
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Old 01-18-2012, 10:30 PM   #23
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Quote:
Originally Posted by CarolynF View Post
Yup..

I hope Linda from GA is okay.

LOL I am okay but, yes, my stomach has been gurgling a little bit but not too bad. I don't think my brownies got done though even though they tested done after about 25 or 27 minutes. If I make them again, I'll leave them in longer. But I think this is a pretty good recipe. They do not raise a lot though and are very hard to get out of the glass dish even though I greased it thoroughly. If anyone knows of a real good brownie recipe other than this one, let me know. I think I might try one of Jennifer Eloff's next time. None of her recipes give me a gurgling tummy.
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Old 01-19-2012, 01:35 PM   #24
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Quote:
Originally Posted by Kevinpa View Post
this is the same as scott123's brownie recipe.


Wet

1 stick butter (salted)
2 ounces Nestle's unsweetened chocolate

2 large eggs
1/2 teaspoon vanilla
1 packet Sweet One Ace-K
13 drops sweetzfree (1/2 C. splenda equivalent)

Dry

1/2 cup Carbalose flour 50 g
1 cup polydextrose 180 g
1/4 cup granular erythritol 54 g

1/2 C. Chopped Pecans (optional)

Preheat the oven to 275 degrees. Butter an 8x8 pan.

Can vouch for this recipe - love, love, love these!
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Old 01-19-2012, 01:36 PM   #25
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Quote:
Originally Posted by lgpars View Post
LOL I am okay but, yes, my stomach has been gurgling a little bit but not too bad. I don't think my brownies got done though even though they tested done after about 25 or 27 minutes. If I make them again, I'll leave them in longer. But I think this is a pretty good recipe. They do not raise a lot though and are very hard to get out of the glass dish even though I greased it thoroughly. If anyone knows of a real good brownie recipe other than this one, let me know. I think I might try one of Jennifer Eloff's next time. None of her recipes give me a gurgling tummy.
The gurgling tummy is from the PolyD...This only has 1/2 cup of Carbalose, which isn't much "flour" to absorb the other ingredients, so you are going to get a gooooeeey result.
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Old 01-19-2012, 04:13 PM   #26
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Quote:
Originally Posted by Barbo View Post
Why not sub for some of the things and do agree with your
system? When I was first on LCF I bought the poly dex....
My gosh I think I blew up like a blimp....even my dog left
the room
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Old 11-29-2015, 04:48 PM   #27
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I'm bumping these because I think they are the BEST LC brownie to this day!

I know some can't do the polyD but if you don't have a problem with it please try this recipe, as written with no tweaks, and I promise you won't be sorry!
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Old 11-29-2015, 05:23 PM   #28
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I haven't had poly D, and after the comments upthread, I'm not so sure about giving it a try! If you take Beano or something like that before you eat poly D, does or keep you from inflating into a Goodyear Blimp?
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Old 11-30-2015, 05:19 AM   #29
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Hi Beeb..glad you can enjoy these without distress. I love what PolyD does to a recipe, but not to me.

I have taken Gas-X before when I had a problem and had to go out in public..it helped a bit.
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Old 11-30-2015, 06:51 AM   #30
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would vitafiber sub for the polyd effectively? VF doesn't cause gastric distress--but does seem to make things sweet and chewy?
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