Recipe courtesy of George Stella
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Low Carb Double Chocolate Walnut Brownies
Total:
2 hr 10 min
Prep:
30 min
Inactive:
1 hr
Cook:
40 min
Yield:
25 servings
Level:
Easy

Nutrition Info

Healthy
Total:
2 hr 10 min
Prep:
30 min
Inactive:
1 hr
Cook:
40 min
Yield:
25 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Low Carb Chocolate Frosting:

Directions

Special equipment: 8-inch square baking pan

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:

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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