Photo: Low Carb Double Chocolate Walnut Brownies Recipe
Ingredients
- 1 1/2 tablespoons wheat bran, or oat bran
- 1 1/4 cups plus 1/2 tablespoon soy flour
- 4 ounces unsweetened baking chocolate
- 1/2 cup unsalted butter
- 2 cups sugar substitute (recommended: Splenda)
- 1/2 cup heavy cream
- 5 large eggs
- 1 tablespoon no sugar added vanilla extract
- 2 teaspoons baking powder
- 1/2 cup chopped walnuts
- Low Carb Chocolate Frosting, recipe follows
- Special Equipment: 8-inch square baking pan
Directions
Preheat oven to 325 degrees F.
Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides.
Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.
With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture.
With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool completely before frosting with low carb chocolate frosting. Cut into 5 rows by 5 rows to make 25 pieces.
Low Carb Chocolate Frosting:
3 tablespoons unsalted butter, softened (not melted)
5 tablespoons unsweetened cocoa powder
1 cup sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 teaspoon no sugar added vanilla extract
Few drops hot water, as needed, to thin consistency
Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.
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By Shoshana495
on October 30, 2012
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These were similiar to a non-carb brownie recipe from Nigella Lawson. I liked them, but did make one change. I used Splenda and Zylitol (1 cup of each. They are a bit cakelike, and hard to bake just right. I like mine a bit on the dense, mushy side. Also, don't go heavy on the bran in the pan, because you will be eating it later on. I wasn't crazy about that, I will probably just use greased parchment paper next time. I may add another egg, a little more butter and chocolate next time for a less cakelike brownie. These are good the way they are; but I like to tweak recipes so they are just right for me.
By sweetpea5979
Covington, LA
on September 04, 2012
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I liked the brownies but they were much sweeter than I expected them to be. I can eat sugar straight from the container so I was shocked when they were super sweet for my taste buds. I am not sure if I needed to change the amount of Splenda to match the conversion chart on the back of the Splenda package. I tasted the batter & thought that I was going to be very disappointed but the finished product does taste better than the batter tasted. I did not make the icing to go with the brownies so I will try that next time.
By Lollypye
on August 31, 2011
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I can't understand these bad reviews. I made these brownies for dessert tonight, and they were brilliant. My whole family really enjoyed them. (although note: I would describe them rather as a cake than a brownie. They were very moist.
Perhaps the problem is that people have been using Splenda as the sweetener. I've found that Splenda has a really nasty aftertaste, and refuse to use it. So I chose to use xylitol instead (1.5 cups of xylitol, for anyone who's interested. They tasted just like a normal cake.
I also made sure to bake them so they were only JUST cooked in the center. Perhaps other people have been over-baking them. Make sure you stand around the oven with a skewer to make sure they are only just cooked!
Also remember that the batter is gross (because of the raw soy flour, but this will disappear when they are cooked.
I will certainly make them again.
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