Tweet
Being that I had so much fun playing with my food yesterday with making the LC pizza crust w/soy flour, thanks to George Stella's website, I found this Low Carb Double Chocolate Walnut Brownies recipe to use with soy flour, too, on the Foodnetwork site (recipe also by George Stella).
Mine are still in the oven.....and man, do they smell goooood!! I'll post a picture after they're out of the oven and cooled. I'm debating on making the frosting compared to making homemade whipped cream to put on top. hmmm...
I washed everything up really fast so I could get out of the kitchen until the timer goes off. I had to lick the spoon. oooooooooooo. Yep, felt like cheating, but I'm not! That's the cool part of this way of eating!!!
Here's George's recipe that I just tweaked a bit to help keep me on the straight and narrow, and use what I had on hand....
1 1/2 TBL wheat bran or oat bran (I didn't use)
1 1/4 cups plus 1/2 tablespoon soy flour (I omitted the 1/2 tablespoon because I didn't use the wheat bran to "coat" the pan)
4 ounces unsweetened baking chocolate (I used powdered cocoa)
1/2 cup unsalted butter
2 cups Splenda
1/2 cup heavy cream
5 large eggs
1 tablespoon vanilla extract
2 teaspoons baking powder
1/2 cup chopped walnuts (I left because I’m allergic to tree nuts)
Low Carb Chocolate Frosting, recipe follows
Special Equipment: 8-inch square baking pan
Preheat oven to 325 degrees F.
Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkly evenly over the inside of the greased pan, also coating the sides (I just sprayed my pan with the cooking oil and it turned out really well).
Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water (I just melted the butter in a bowl then added the cocoa and mixed well). Whisk in 1 cup Splenda and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed. (I just set the bowl aside after adding the Splenda and the heavy cream really well).
With an electric mixer on high (or use a wire whisk like I did), beat the eggs, 1 cup of Splenda, and vanilla extract until blended. Reduce to low speed and then blend in the chocolate mixture (after it is mixed up, it looks like chocolate pudding!).
With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35-40 minutes, or until a toothpick inserted in the center comes out clean. (Do NOT over-bake or brownies will be dry and hard) Cool completely before frosting. Cut into 5 rows by 5 rows to make 25 pieces.
Low Carb Chocolate Frosting
3 tablespoons unsalted butter, softened (not melted)
5 tablespoons unsweetened cocoa powder
1 cup Splenda
1/3 cup heavy cream
1 teaspoon vanilla extract
Few drops of water, as needed, to thin consistency
Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled or the butter in the frosting will melt.
Per serving…
Fat: 14 grams
Carbs: 6
Fiber: 2
Net Carbs: 4
Calories: 152
Saturated Fat: 7 grams
Mine are still in the oven.....and man, do they smell goooood!! I'll post a picture after they're out of the oven and cooled. I'm debating on making the frosting compared to making homemade whipped cream to put on top. hmmm...
I washed everything up really fast so I could get out of the kitchen until the timer goes off. I had to lick the spoon. oooooooooooo. Yep, felt like cheating, but I'm not! That's the cool part of this way of eating!!!
Here's George's recipe that I just tweaked a bit to help keep me on the straight and narrow, and use what I had on hand....
Low Carb Double Chocolate Walnut Brownies By George Stella
Tweaked by Apple
1 1/2 TBL wheat bran or oat bran (I didn't use)
1 1/4 cups plus 1/2 tablespoon soy flour (I omitted the 1/2 tablespoon because I didn't use the wheat bran to "coat" the pan)
4 ounces unsweetened baking chocolate (I used powdered cocoa)
1/2 cup unsalted butter
2 cups Splenda
1/2 cup heavy cream
5 large eggs
1 tablespoon vanilla extract
2 teaspoons baking powder
1/2 cup chopped walnuts (I left because I’m allergic to tree nuts)
Low Carb Chocolate Frosting, recipe follows
Special Equipment: 8-inch square baking pan
Preheat oven to 325 degrees F.
Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkly evenly over the inside of the greased pan, also coating the sides (I just sprayed my pan with the cooking oil and it turned out really well).
Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water (I just melted the butter in a bowl then added the cocoa and mixed well). Whisk in 1 cup Splenda and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed. (I just set the bowl aside after adding the Splenda and the heavy cream really well).
With an electric mixer on high (or use a wire whisk like I did), beat the eggs, 1 cup of Splenda, and vanilla extract until blended. Reduce to low speed and then blend in the chocolate mixture (after it is mixed up, it looks like chocolate pudding!).
With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35-40 minutes, or until a toothpick inserted in the center comes out clean. (Do NOT over-bake or brownies will be dry and hard) Cool completely before frosting. Cut into 5 rows by 5 rows to make 25 pieces.
Low Carb Chocolate Frosting
3 tablespoons unsalted butter, softened (not melted)
5 tablespoons unsweetened cocoa powder
1 cup Splenda
1/3 cup heavy cream
1 teaspoon vanilla extract
Few drops of water, as needed, to thin consistency
Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled or the butter in the frosting will melt.
Per serving…
Fat: 14 grams
Carbs: 6
Fiber: 2
Net Carbs: 4
Calories: 152
Saturated Fat: 7 grams
Comment