Recipe courtesy of George Stella
Low Carb Double Chocolate Walnut Brownies
- Level: Easy
- Total: 2 hr 10 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 40 min
- Yield: 25 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 152 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 7 grams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 2 grams
- Level: Easy
- Total: 2 hr 10 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 40 min
- Yield: 25 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 152 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 7 grams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 2 grams
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
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
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.
