Saturday, July 21, 2012
DECADENT COCOA BROWNIES
These brownies are so decadent-tasting – very close to the real thing! You do want a nice, rich frosting for these brownies. Upon refrigeration they become very solid and are easily cut into beautiful-looking squares. In this photo, they are at room temperature and the texture is different. We're taking these as snacks with us to an exotic island for a few days along with these Glazed Almond Chocolate Chip Bars.
3/4 cup melted butter (175 mL)
Liquid sucralose to equal 1 cup (250 mL)
1/2 cup granulated erythritol (125 mL)
11/2 tsp vanilla extract (7 mL)
1 cup Gluten-Free Bake Mix, (250 mL)
1/2 cup cocoa (125 mL)
1/2 tsp baking powder (2 mL)
1/4 tsp salt (1 mL)
MilkChocolate Frosting, page___
In food processor, process eggs. Add butter, liquid sucralose, OR SPLENDA® Granular, erythritol and vanilla extract; process.
In medium bowl, combine Gluten-Free Bake Mix, page___, cocoa, baking powder and salt. Add to egg mixture; process. Spread in greased 8-inch (20 cm) square baking pan. Bake at 350°F (180°C) for 25 to 30 minutes, or until a cake tester comes out clean. Cool, frost and refrigerate.
Yield: 25 servings
2.6 g protein
10.5 g fat
2.2 g net carbs
Another Chocolate Frosting:
1/3 cup SPLENDA® Granular
1/4 cup whole or skim milk powder (powdered if coarse)
3 tbsp powdered erythritol or Steviva Blend
2 tbsp whey protein powder
2 tbsp cocoa
2 tbsp butter, melted
3 tbsp heavy cream
Combine dry ingredients and stir in wet ingredients until frosting is very smooth. Use immediately.
Labels: Cookies and Squares