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Wednesday, July 6, 2016

AWARD-WINNING FUDGY, DENSE BROWNIES






AWARD-WINNING FUDGY, DENSE BROWNIES
Excellent, dense and fudgy brownies.  I have returned to this recipe many times through the years and since I cannot have cocoa or dark chocolate (for about 14 years now...due to migraines), I use carob powder and they are even nicer, I think...slightly carbier, but not by much.  Watch this blog for more chocolatey treats now that chocolate is back on the table for me.  Seriously, I find the Chatfield's brand on Amazon tastes just like chocolate to me in recipes.  I even make hot "cocoa" with it.  I sure hope I am helping someone else out there who has my problem with chocolate.  I even bought the unsweetened carob chips - quite acceptable as a chocolate chip substitute too; not quite as sweet, but acceptable and I enjoyed the cookies I made with them recently and the Caramel Pecan bars.  Will share those recipes soon, as well as a lovely chocolate double-layer cake.  See, I told you that you can expect more chocolatey desserts from me from now on. 

4 eggs
1 cup butter, melted (250 mL)
Liquid sweetener (sucralose or stevia) to equal 3/4 cup sugar (175 mL)
1/cup whipping cream (125 mL)
1/3 cup granulated erythritol, OR (75 mL)
  8 sweetener packets (the kind for coffee)
11/tsp vanilla extract (7 mL)
13/4 cups Gluten-Free Bake Mix 2, (425 mL)
  page, PLUS 2 tbsp (30 mL)
1/3 cup cocoa, OR carob powder  (Chatfields carob on Amazon) (75 mL)
1 tsp baking powder (5 mL)
1/8  tsp salt (0.5 mL)
Milk Chocolate Frosting, (SEE RECIPE BELOW)
  (use chocolate, cocoa or carob powder)

In food processor or in bowl with electric mixer, process eggs.  Add butter, liquid sweetener, cream, erythritol, OR sweetener packets and vanilla extract. Process on slow speed.  In medium bowl, combine Gluten-Free Bake Mix 2, cocoa, OR carob powder, baking powder and salt.  Add to food processor and process until smooth.  Spread batter in greased 9 x 13-inch (2 L) glass baking dish.  Bake in 350°F (180°C) oven 17 to 20 minutes, or until dinner knife inserted into brownies comes out clean.  Do not over bake.

Condensed Milk Chocolate Frosting:  Prepare as directed in recipe below.  Spread frosting over warm brownies in baking dish.  Refrigerate and cut into squares when chilled. 

Helpful Hints:  These brownies freeze well in an airtight plastic container.  Place in one layer.  The nutritional analysis for “Chocolate” version reflects the brownies made with cocoa and the frosting made with unsweetened baking chocolate.  The cocoa and carob versions have cocoa and carob in both the brownies and frosting respectively.

Yield:  40 brownies (8 x 5)
Chocolate/cocoa/carob
152.9/147.1/151.3 calories
3.7/3.7/3.4 g protein
14.4/13.7/13.6 g fat
0.5/0.7/0.4 g fiber
2.7/2.5/3.4 g net carbs

MILK CHOCOLATE FROSTING
Delicious with any of the variations.  Carob powder is a wonderful substitute for cocoa and gives those who are allergic to chocolate or who get migraines from chocolate an opportunity to enjoy something that tastes almost the same! I actually prefer it, as it tastes sweeter and one can eat more because there is no stimulant in it either, plus you need less sweetener than with cocoa.

1 cup whipping cream (250 mL)
2/3 cup butter, melted (150 mL)
Liquid sweetener  (sucralose or stevia) to equal 1 cup sugar (250 mL)
  sugar
2/3 cup vanilla whey protein (150 mL)
2/3 cup whole milk powder, OR (150 mL)
  skim milk powder (whole milk powder from Costco)
1/cup powdered erythritol, OR (60 mL)
  6 sweetener packets (the kind for coffee)
2 oz unsweetened chocolate, melted, (60 g)
  OR 6 tbsp cocoa powder, OR carob powder  (Chatfields, Amazon) (90 mL)
2 tsp light-tasting olive oil (10 mL)

In food processor, combine whipping cream, butter, liquid sweetener, vanilla whey protein, whole milk powder, OR skim milk powder and powdered erythritol, OR sweetener packets.  Process.  Add melted chocolate, OR cocoa powder, OR carob powder and olive oil.  Process until smooth.  If the frosting is too thick, add more cream 1 tablespoon (15 mL) at a time.

Caramel Frosting:  Substitute Da Vinci® Sugar Free Caramel Syrup* for 1/3 cup (75 mL) of the cream and use cocoa butter instead of chocolate. 

Helpful Hint: *Da Vinci® Alternative:  Use water, caramel-flavored extract and liquid sweetener.

Yield:  16 generous servings
Chocolate/cocoa/carob
175.7/161.1/166.7 calories
4.8/4.9/4.5 g protein
16.6/14.8/14.6 g fat
0.5/0.9/0.5 g fiber
3.2/3.0/4.1 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me:

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