My Brownies Recipe from The Low-Carb Gourmet by Karen Barnaby

I have a review of The Low Carb Gourmet, but this is one of the recipes that Karen Barnaby allowed me to post. (Get The Low Carb Gourmet cookbook, it is worth it!)

My Brownies

Makes 48 brownies

These are decadently dense, rich, and moist.

10 oz.	(285 g)	cream cheese, at room temperature
16 Tbsp.	(240 ml)	unsalted butter, at room temperature (2 sticks)
4 oz.	(112 g)	unsweetened chocolate, melted and cooled
1/4 cup	(60 ml)	each Splenda and Canadian Sugar Twin or 1 cup (240 ml) Splenda
4		large eggs
2 tsp.	(10 ml)	instant coffee granules
1 1/2 tsp.	(7.5 ml)	pure vanilla extract
1 1/2 tsp.	(7.5 ml)	pure chocolate extract (optional)
1 1/2 cups	(360 ml)	almond meal (finely ground almonds)
6 Tbsp.	(90 ml)	Dutch-processed cocoa powder
1/4 tsp.	(1.2 ml)	sea salt
1 1/2 tsp.	(7.5 ml)	baking powder

--Preheat the oven to 350°F (175°C). Butter a 13 x 9-inch (32.5 x 22.5-cm) baking pan and line the bottom with parchment paper.

--In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and extracts. Beat until combined.

--In a medium bowl, mix the almond meal, cocoa, salt, and baking powder. Add to the chocolate mixture and beat well. Scrape into the prepared pan and smooth the top.

--Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before cutting. Store, covered, in the refrigerator.

Per brownie. Effective carbohydrates: 1.5 g; Carbohydrates: 2.1 g; Fiber: 0.6 g; Protein: 2.1 g; Fat: 9.7 g; Calories: 99
Made with Splenda only: Add 0.3 g carbohydrates

Comments

[Lorrayne]

We tried the "my brownies" low carb recipe and followed every ingredient and instruction to the T. We think (and hope and pray) there's a typo. Eating one of these brownies was like licking the soot off the inside of a chimney! HELP!

LOW CARB FREEDOM UPDATE:
I printed out the recipe from this site and made it and did not experience what you did.

You MUST make sure that the ingredients are room temperature! It won't work otherwise. I even made sure that the eggs were room temperature, this may have been the difference between what you did and what I did.

You must also make sure that you use almond flour and not meal, the finer the better.

Make sure that you use the full 1 cup Splenda and don't make the mistake of using the 1/4 cup -- that is for the Canadian version of Sugar Twin and not the American version!

Finally, my brownies came out very "cake like" until I put them into the fridge to store them covered, which you should do...

[Jane T.]

I've made these twice now, thinking I made a mistake the first time, and they were very crumbly. Not like brownies at all in texture. Taste was okay, but a bit creamy cheesy and dense.

[Jenny Smith]

I'm sorry, but these brownies suck. I just made them and followed the directions perfectly. They are crumble, not brownie like texture at all. Also they aren't very sweet or chocolatey,I don't know what these brownies need, but they need something. I tried refrigerating them for a few hours to see if they texture improved and it didn't. Steer clear of thus recipe!