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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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