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Scientists Have No Explanation for the Evaporative Qualities of My Low-Carb Brownies Recipe

One minute they're there and solid, and the next minute you have an empty pan. This quality gets worse in the presence of husbands or children.

by
Sarah Hoyt

Bio

June 24, 2013 - 7:35 am
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Low Carb Brownies

** 3 squares unsweetened Baker’s Chocolate
** 4 cups of walnuts  (Because we have Prime, we subscribe to these from Amazon, at one delivery a month.)
** 2 scoops Whey Protein Powder (Can be vanilla flavored — just make adjustments to how much vanilla extract you use.)
** 2 tablespoons of unsweetened cocoa powder
** ¼ cup of heavy whipping cream
** 4 eggs
** 15 drops of ez sweetz  (After experimenting with a lot of artificial sweetners, we found we got best results with these.  This is like the sweetening part of Splenda, without the fillers which affect some people’s blood sugar in a way similar to sugar.)
** 3 tablespoons Torani sugar free syrup (caramel)
** 3 tablespoons vanilla extract
** 4 teaspoons of baking powder

You will notice that the recipe seems to use a lot of sweetener.  This is because for some reason walnuts seem to “drink up” flavoring, and if you don’t have enough the result is somewhat tasteless.

Warm your oven to 350F. Butter a 13×9 pan. (Or spray it with non-stick baking spray.)

Start by grinding the chocolate in the food processor till it’s in small pieces, then add in the walnuts and grind until the consistency is quite fine. (It won’t be as fine as flour, but the consistency of coarse salt.) Then add each ingredient in turn, processing for 4 to 5 seconds in between additions, or until thoroughly mixed.

When you’re done, you’ll have a relatively liquid mixture. Pour it into the pre-prepared pan and take to the pre-heated oven.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean. (Caveat – I bake at high altitude, so my baking times might be wildly out of whack. Best trust the toothpick.)

Serve with whipped cream or – if you’re my husband – with peanut butter.  (He would eat peanut-butter covered peanut butter, given half a chance.)

Be warned that these brownies have highly evaporative qualities previously unknown to physics.  They tend to disappear before they even cool. I have found that making them when I’m alone in the house reduces this tendency somewhat.

****

(I’m using a shutterstock image  – via El Nariz – for this post because I am the world’s worst photographer. However the brownies do look somewhat like that, and raspberries are a relatively low-carb accompaniment/garnish.)

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Sarah Hoyt lives in Colorado with her husband, two sons and too many cats. She has published Darkship Thieves and 16 other novels, and over 100 short stories. Writing non-fiction is a new, daunting endeavor. For more on Sarah and samples of her writing, look around at Sarah A. Hoyt.com or check out her writing and life blog at According to Hoyt.com.

Comments are closed.

All Comments   (8)
All Comments   (8)
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What is the volume of a "scoop", please?

I don't know how much "two scoops" would be.

Thank you!
41 weeks ago
41 weeks ago Link To Comment
Couple of years ago (in Canada) there was a big "trend" (?) promoting vegan cooking/recipes. Much of it wasn't great. However I did come across a cookbook which was fantastic. The title is "Spilling the Beans" and uses beans in the recipes (yes, I know, it does not sound appetizing-- until you try it!) They had a recipe for brownies using beans -- and you would not know that these were healthy brownies. I highly recommend the book -- I believe it also won an award, in Canada, in 2011.
41 weeks ago
41 weeks ago Link To Comment
There's a recipe for chocolate mousse cake which has no flour. It's actually vegan. The richness comes from avocado. My grandchildren consider it the best chocolate cake in the world, and it's simple enough for the ten-year-old to make. If you're interested, I'll be happy to post the recipe.
41 weeks ago
41 weeks ago Link To Comment
Mine are in the oven now! Do you have a serving size and carb count on these?
43 weeks ago
43 weeks ago Link To Comment
According to Betty Crocker, the following adjustments are needed for plattslanders.

• Increase oven temperature by 25°F

• Increase oil (1 Tbsp to 1/2 cup)

• Decrease flour (1 Tbsp to 1/3 cup)

• Decrease water (1 Tbsp to 1/3 cup)

• Decrease bake time (up to 10 minutes)

The problem is that this recipe has most of its fat and water come from the same sources, cream and eggs.
43 weeks ago
43 weeks ago Link To Comment
Nuts and cream and WALNUTS. Walnuts are greasy. though I've been known to add butter to this, it helps.
41 weeks ago
41 weeks ago Link To Comment
Sounds worthy of a test baking. I and my wife prefer pecans to walnuts (she detests walnuts); any differences in recipe mixing and baking time using pecans?

Thanks.
43 weeks ago
43 weeks ago Link To Comment
Pecans are very high carb. Almond flour might do. You can buy it at the store. It's higher carb, but still low carb. However, if using almonds, definitely add in four tablespoons of butter, because otherwise it will be WAY too dry.
41 weeks ago
41 weeks ago Link To Comment
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