Saturday, October 30, 2010
FUDGEY CHOCOLATE CHIP BROWNIES (GF)
FUDGEY CHOCOLATE CHIP BROWNIES
When chilled, these brownies are fudgey.
3 oz butter, softened (90 g)
3/4 cup SPLENDA® Granular (175 mL)
1/3 cup powdered erythritol (75 mL)
1 cup Low-Carb Bake Mix (250 mL)
2 tbsp cocoa (25 mL)
1/4 cup sugarless chocolate chips, (50 mL)
melted or softened at the very least (microwave it)
1/2 cup sugarless chocolate chips (125 mL)
In food processor or in mixing bowl with electric mixer, process butter, SPLENDA® Granular, Low-Carb Bake Mix, eggs and cocoa. Add melted chocolate chips; process. Stir in chocolate chips. Spread in greased 8-inch (20 cm) square glass baking dish. Bake in 350°F (180°C) oven 15 to 20 minutes, or until set.
Image via Wikipedia
Helpful Hints: I have heard tell that Chocoperfection chocolate chips are very good, however, also very expensive. Hershey’s makes sugar free chocolate chips, however, they contain maltitol. Lindt 70% bars, cut up, would do in a pinch, but one would need to increase the sweetener in the recipe by a tablespoon or two. These are thin bars, so if you’d like them thicker, spread the batter in 3 mini loaf pans.
Gluten-free option: I have made these with my newest gluten-free bake mix as well; however, it is not ready for publication until next year sometime. I added 2 tbsp (25 mL) cream to the recipe. You could use 14 tbsp of my current Gluten-free Bake mix (the one with coconut flour in it) and a little extra cream, if necessary. The batter is fairly thick anyway.
Labels: Cookies and Squares