Friday, March 22, 2019



Dense, fudgy brownies, with a few chocolate chips or chopped pecans, that only get better as they age in the refrigerator.  If you are looking for an easy low-carb and gluten-free brownie that also tastes amazing, this brownie is it for sure!  These are rich and one serving easily satisfies (for a while!).  We loved these sweet brownies.

OR If you prefer a super-dense, fudgy brownie made with cocoa instead of melted chocolate:  COCOA BROWNIES

  (OR Hershey's at Wal-Mart), OR 70% Lindt chocolate
1/2 cup butter (125 mL)
3 large eggs
Liquid sweetener (sucralose or stevia) to equal 11/4 cups (300 mL)
1/4 cup granulated erythritol, OR (60 mL)
2 tsp vanilla extract (10 mL)
3/4 cup Gluten-Free Bake Mix 2, (175 mL)
  PLUS 2 tbsp (30 mL), OR
  1 cup Keto Bake Mix
1/2 cup sugar-free chocolate chips, OR (125 mL)
  chopped pecans

Preheat the oven to 350°F (180°C).

In double boiler or in a saucepan, melt chocolate chips and butter together.

In food processor, process eggs.  Add liquid sweetener, erythritol, OR xylitol and vanilla extract; process.  Add melted chocolate; process.  Add Gluten-Free Bake Mix 2, OR Keto Bake Mix; process.  Stir in chocolate chips, OR chopped pecans.  Spread evenly in greased 8-inch square glass baking dish.  Bake 22 to 25 minutes or until set.  Allow to cool and refrigerate.  Cut into squares.

Helpful Hint:  *Xylitol is deadly for dogs to consume as it causes severe and prolonged hypoglycemia.  It is safe for humans.  If desired, you could also use chopped walnuts instead of the chopped pecans.

Yield:  16 brownies
1 brownie/Keto Bake Mix
150.5/161.6 calories
2.6/3.3 g protein
11.7/12.8 g fat
0.0/0.8 g fiber
1.9/1.6 g net carbs

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