DECADENT COCOA BROWNIES

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.

4 eggs

³/₄ cup melted butter (175 mL)

Liquid sucralose to equal 1 cup (250 mL)

  SPLENDA^® Granular

¹/₂ cup granulated erythritol (125 mL)

1¹/₂ tsp vanilla extract (7 mL)

1 cup Gluten-Free Bake Mix, (250 mL)

  page___

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

1 serving

113.5 calories

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.