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Low Carb Double Chocolate Walnut Brownies Recipe

Low Carb Double Chocolate Walnut Brownies

Recipe courtesy George Stella

Show: Low Carb and Lovin' It

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (102)

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Average Rating:

Total Reviews: 102

Showing 1-10 of 102

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  • 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.

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  • 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.

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  • 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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  • on August 21, 2011

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    I never realized how much I dislike soy flour until I made these brownies. I'm sure it's just a matter of taste, some have no problem with the taste of soy but in this recipe I found it to be overwelming and distateful. That being said, the frosting is amazing for a low carb OR high carb recipe. I use the frosting often on a number of lower carb items. Thanks much!

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  • on April 28, 2011

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    My girlfriend just made these for me and I just not too long had a bite of them. I got to admit, out of all of the low carb brownies that we had attempted to bake in the past, these are THE BEST!!!!!! Hands down!!!!!! One tip to consider though, if you really want a moisture and chewey brownie, make sure your bake time is least what the directions say. My girlfriend baked these ones for about 25 minutes. Big ups to the author!!!! Keep the low carbs coming!!!!!!!

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  • on March 29, 2011

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    Very disappointed with these brownies. They are fairly labor intensive, dry, and have a very strong artificial sweetener taste. I topped them with Cool Whip, which masked the taste enough for me to eat one.

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  • on February 07, 2011

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    Not bad for low carb-will make again.

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  • on May 07, 2010

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    I have tried many ways to make both fat free brownies and low carb, low sugar brownies....they turn out the same way for some reason lol. But anyways, these brownies are VERY good for you - low in carbs, and loaded with fiber and protein and antioxidants (depending on the cocoa powder that you use. I added 2 more eggs, used a full cup of soy milk as a replacement to the heavy cream, and added half a cup of pure liquid Superose (found in my Wal-mart as a calorie free liquid sweetener - google for images. this was in an attempt to make it more liquidy. I baked mine for about 25 minutes. They came out sweeter than the normal recipe due to the Superose liquid, and were quite good, HOWEVER i do HIGHLY recommend leaving them in the refrigerator in a covered container overnight. They are much better cold, and gain some moisture. For a much more fudgy brownie...reduce the amount of soy flour to about half a cup or less (this reduces the protein however and then add 4 additional eggs, and instead of half cup of heavy cream, add a full cup of heavy cream or soy milk (low carb one. And why not add another half stick of butter?...I did : can't hurt you in this recipe! So bake this for about 20 minutes on 300 or 10-15 on 350. With mine, I microwaved a half cup of sugar free strawberry preserves, and poured this around on top of the brownie batter after i poured the batter in the pan ( i used a 13x9 pan. By the way, the brownie batter that I just described should be very runny. So far, they just came out of the oven, and smell and look VERY promising : You can't be too harsh with a recipe like this. Here, one person's taste is another person's displeasure. Don't be afraid to add more sugar substitute, or more eggs for fudginess and sweetness. you really can't go wrong....just have fun while being healthy :

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  • on January 13, 2010

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    I THROUGH THEM IN THE GARBAGE. I AM NOT SURE IF I DID SOMETHING WRONG OR NOT. BUT I WILL NOT TRY THIS AGAIN.

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  • on October 12, 2009

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    My step-dad has diabetes, we have adjusted to low carb life. You gotta use good sugar subs though. Stevia tastes super good and its all natural. Anyhow, we switched the butter for cannabutter and imagine that- its low carb and low pro...........they were fetchin fantastic

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
152
 
Fat
14 grams
 
Saturated Fat
7 grams
 
Carbohydrates
6 grams
 
Fiber
2 grams
 
Net Carbohydrates
4 grams
 
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