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.
June 24, 2013 - 7:35 am
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.)