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Saturday, April 4, 2009

Microwave Brownies - Happy Easter!



MICROWAVE BROWNIES Easy, gluten-free, fudgey brownie recipes – I could not decide between the two recipes, so provided both recipes. It’s important to make the frosting as together it makes a better tasting brownie. These are even better the next day, after having been refrigerated, but some people may prefer them at room temperature.

Late Breaking News: Replace almond flour and coconut flour with all almond flour or one of my bake mixes, as it appears the coconut flour I have tends to not absorb moisture as much as other brands, so your results might be much drier than mine. Sorry about that! If you are using this brand of coconut flour: Aloha Nu (finely powdered product - not at all coarse) then you can use the exact ingredients posted in these recipes.

Recipe #1

2 eggs
¾ cup Splenda Granular
¼ cup powdered erythritol
½ cup regular butter, melted
2/3 cup almond flour
½ cup cocoa
2 tbsp coconut flour
Chocolate Frosting:
¾ cup Splenda Granular
¼ cup whole or skim milk powder (Hispanic section of Super Walmart or Publix)
3 tbsp whipping cream (or evaporated milk)
2 tbsp powdered erythritol
2 tbsp unsalted butter, melted
1 tbsp water
1 tsp olive oil
½ tsp vanilla extract
1 oz unsweetened baking chocolate

In food processor, combine eggs, Splenda Granular, erythritol, melted butter, almond flour, cocoa and coconut floor; process until well combined. Spray 8 x 8-inch glass dish with nonstick cooking spray. Spread chocolate batter evenly in dish. Microwave on high 5 to 7 minutes, or until set. Spread frosting over brownies. Refrigerate.

Chocolate Frosting: In blender, combine Splenda Granular, milk powder, whipping cream, erythritol, butter, water, olive oil and vanilla extract; blend. In cereal bowl, place baking chocolate. Pour boiling water over chocolate and pour off when molten. Add to blender; blend until combined.

Nutritional Analysis: 25 brownies, 1 brownie per serving
91.4 calorie; 2.0 g protein; 8.2 g fat; 2.8 g carbs

Recipe #2 (Sweeter and possibly more moist)

3 eggs
8 to 12 Splenda packets (to taste), or 3/4 cup Splenda Granular
1/2 cup powdered erythritol, or 1/3 cup powdered erythritol
1/4 cup regular butter, melted
1/4 cup mild-tasting olive oil or coconut oil
2/3 cup almond flour
½ cup cocoa
2 tbsp coconut flour
1/8 to 1/4 tsp salt, to taste
Chocolate Frosting:
¾ cup Splenda Granular
¼ cup whole or skim milk powder (Hispanic section of Super Walmart or Publix)
3 tbsp whipping cream (or evaporated milk)
2 tbsp powdered erythritol
2 tbsp unsalted butter, melted
1 tbsp water
1 tsp olive oil
½ tsp vanilla extract
1 oz unsweetened baking chocolate

In food processor, or blender, combine eggs, Splenda Granular, erythritol, melted butter, olive oil, almond flour, cocoa, coconut flour and salt; process until well combined. Spray 8 x 8-inch glass dish with nonstick cooking spray. Spread chocolate batter evenly in dish. Microwave on high 5 to 7 minutes, or until set. Spread frosting over brownies. Refrigerate.

Chocolate Frosting: In blender, combine Splenda Granular, milk powder, whipping cream, erythritol, butter, water, olive oil and vanilla extract; blend. In cereal bowl, place baking chocolate. Pour boiling water over chocolate and pour off when molten. Add to blender; blend until combined.

Nutritional Analysis: 25 brownies, 1 brownie per serving
93.2 calories; 2.3 g protein; 8.4 g fat; 2.5 g carbs

With 3/4 cup Splenda Granular and 1/3 cup erythritol: 2.9 g carbs

Helpful Hint: If the brownies do not cook or set completely in the center, don't worry about it. It will set in the refrigerator - it will just be more fudgey in the center. I put a coffee cup filled with water and a toothpick in it (to prevent water overheating and exploding) next to the brownie dish, and this prevents the microwave oven from overheating, I think.

Recipe # 4 MICROWAVE BROWNIES

Brownie Batter:
2 eggs, fork beaten
1/2 cup powdered erythritol
8 Splenda packets
1/2 cup regular butter (1 stick), melted
3/4 cup Jennifer's Bake Mix (see below)
1/2 cup cocoa
1/8 to 1/4 tsp salt

Chocolate Frosting:
¾ cup Splenda Granular
¼ cup whole or skim milk powder (Hispanic section of Super Walmart or Publix)
3 tbsp whipping cream (or evaporated milk)
2 tbsp powdered erythritol
2 tbsp unsalted butter, melted
1 tbsp water
1 tsp mild-tasting olive oil (optional)
½ tsp vanilla extract
1 oz unsweetened baking chocolate

Jennifer's Bake Mix:
1 1/2 cups almond flour
1 cup oat or whole wheat pastry flour
1/2 cup vital wheat gluten

1/4 cup = 6.1 g carbs

In food processor, or bowl, combine eggs (fork beaten), erythritol, Splenda, melted butter, Jennfer's Bake Mix, cocoa and salt; process or mix manually until well combined. Spray 8 x 8-inch glass dish with nonstick cooking spray. Spread chocolate batter evenly in dish. Microwave on high 5 to 7 minutes, or until set (very center can be soft and not cooked - no problem - sets in refrigerator and is just more fudgey). Spread frosting over brownies. Refrigerate.

Chocolate Frosting: In blender, combine Splenda Granular, milk powder, whipping cream, erythritol, butter, water, olive oil (if using) and vanilla extract; blend. In cereal bowl, place baking chocolate. Pour boiling water over chocolate and pour off when molten. Add to blender; blend until combined.

Nutritional Analysis: 25 brownies (1 5/8 inch x 1 5/8 inch), 1 brownie per serving: 90.8 calorie; 2.0 g protein; 7.3 g fat; 3.0 g carbs

Nutritional analysis for this recipe using my Splendid Low-Carb Bake Mix (I have not tested the recipe with this bake mix):

1 2/3 cups almond flour
2/3 cup vanilla whey protein (or plain flavored)
2/3 cup vital wheat gluten

1/3 cup = 3.3 g carbs

Nutritional Analysis: 25 brownies, 1 brownie per serving:

81.0 calories; 2.0 g protein; 7.3 g fat; 2.3 g carbs



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8 comments:

Vikki said...

Leave it to you to solve my chocolate sweet tooth and in the microwave no less! No hot house... yeah!
Thanks Jennifer
Hugs,
Vikki

Jennifer said...

LOL You're welcome!

Joni said...

I tried recipe #2 and it was very tasty. After a day in the refrigerator, they were more like "cakey" fudge.

I'm going to try a peanut butter version.

Thanks so much! These were a big hit!

Jennifer said...

Joni, thanks a bunch for coming back to tell me that. :-)

Anonymous said...

I first wanted to say that I love your newsletter, website and your amazing willingness to share. Any ideas on substitues for the baking mixes for my sister. She has recently been told that she has allergies to eggs, milk,soy, almond/nuts,wheat,gluten & potato. Do you have any suggestions on how she can make some of your lowcarb treats? Thank you for any help you can give.
Traci

Jennifer said...

Traci, that is a tall order. If I were to take Splendid Low-Carb Bake mix:

instead of almonds, use oat flour
use the whey protein powder
instead of vital wheat gluten, use coconut flour. I cannot guarantee results, but it is an idea.

Egg substitutes: found this: http://wiki.answers.com/Q/What_can_be_used_as_a_substitute_for_eggs_when_making_a_cake&alreadyAsked=1&rtitle=What_can_you_substitute_for_eggs_when_making_a_cake

Elizabeth said...

I made recipe #2 and tried it without frosting (I am missing some of the frosting ingredients). I really like these brownies!

Jennifer said...

That's great, Elizabeth. :)