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0 Wed April 1, 2009
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Description: An unbelievable brownie...moist and chocolatey and when refrigerated overnight...DYNAMITE! Some ingredients have been changed from the original recipe to lower the carb count, help minimize the flax texture and retain moisture.
Ingredients: 1/2 Cup Butter - 1 stick (0)
2 Cups Erythritol-powdered (0)
1 Tablespoon Vanilla (0)
4 Eggs (1.75)
1/2 Cup + 1 Tablespoon Cocoa(18)
2 ounces baking chocolate - melted (8)
1 Teaspoon Salt (0)
1 Cup Flax Meal (0)
1/2 Cup Almond Meal (4)
1/2 Cup Carbalose Flour (3)
1 Tablespoon Baking Powder (0)
2/3 Cup Davinci Syrup (0)
1/4 Cup Splenda (6)
1 Cup Walnuts or Pecans (8)
3 Tablespoons Glycerine (0)
How To Prepare: Cream butter. Add erythritol and continue creaming. Add vanilla, salt and eggs (beating well between each egg). Add Splenda, glycerine and cream. Mix the flax, almond meal, Carbalose, baking powder and cocoa together and add to other ingredients. Stir in nuts.


Put in 9"x13" greased pan and bake @ 350 for 30 minutes. Your oven may differ so watch the time.


These get better after refrigeration. If desired frost with a simple low carb frosting (for additional carbs).
Number of Servings: 24-32
Carbs per serving - include all nutritional information if known: 24 - 2.00 each 32- 1.5 each
Preparation Time: 50 minutes - including baking
Effort (Easy, Average, Difficult): Easy
Junior LCF Member
 
Posts: 3
Registered: March 2009
Location: Minnesota




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