Brownies Question

[GRL RCR]

I decided that I wanted to make some brownies and started experimenting..

I started with a brownies recipe from Hershey's

• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

I made the substitution of sugar with splenda and the flour with atkins bake mix appropriately.

This is my first time using the bake mix - I tasted the batter and it tasted horrible. I don't like soy to over power the other flavors and with the bake mix it did just that. I tried adding some more splenda, more vanilla another egg, but nothing seemed to cut the taste. They are in the oven now, so hopefully they will taste a lot better after being baked.

Is there a secret to cut the soy overpowerment? I have a lot of recipes where I'd like to sub the atkins bake mix, but not if it's going to make a huge compromise on the taste. Any suggestions would be greatly appreciated.

[lorraine]

For the last couple of years, I've been taking orders for Christmas goodies- everything from cakes to cookies- but my number one all-time bestseller has always been my Sinfully Fudgy Brownies

I would LOVE to develop a great Atkins-friendly (hopefully Induction-friendly!) brownie recipe. Unfortunately, I can't get the Atkins bake mix locally (am located in the Philippines ). What about substituting flaxseed meal? I've read that it can be used as a substitute for 10-15% of the flour in bread baking-- and since I like my brownies fudgy anyway, it just might work.

Anyone have any suggestions / ideas on this?

[Max99]

try substituting Almond flour for the Atkins mix. You might add some flaxseed meal, but I wouldn't substitute 1:1 as I'm not sure they would come out too well. The flaxseed meal is yummy but does have a fairly strong taste of its own. I think the almond flour might work. 2big is a baking expert, she might have some advice.

Don

[SuzG]

I havent tried soy flour. I've been using designer brand whey protein powder (vanilla flavored, but you can also get unflavored), in recipes.

I dont notice an off flavor from it. I've used it with flax meal, and also with almond flour.

Good luck, let us know what you come up with and how it turns out.

Suzanne
175/152/120

[Naja]

Yes. Try using WPI (wheat protein isolate) as a flour substitute instead of soy. I've just started experimenting with the stuff myself and I like the results.