Low Carb Fudgy Brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1/2 cup Butter1 recipe Chocolate Drops3/4 cup Splenda3 ea Eggs2 tsp Vanilla Extract1/4 tsp Salt1/2 cup Coconut Flour2 tsp Baking Powder
Preheat the oven to 400 degrees F. Grease an 8-inch square baking pan.
Melt the chocolate and butter together in the microwave, stirring every 20 seconds until combined.
In a medium-sized bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency. Add the vanilla extract and salt, stir well.
Combine the Coconut Flour and baking powder. Stir into egg mixture.
Pour in the melted chocolate-butter mixture into the batter and stir, carefully, with a rubber spatula, until the mixture has become smooth.
Pour the mixture into the prepared baking pan. Smooth the top with the spatula. Bake for 25 minutes.
As the brownies are baking, fill the sink with ice cubes and 1 inch of water. When the brownies are finished baking, remove the pan from the oven and place it immediately into the ice-water bath. Let the brownies stay there until they have cooled completely.
These brownies taste best the next day, after an entire night of refrigeration. That makes the top crunchy, and the insides decadently chewy.
Number of Servings: 16
Recipe submitted by SparkPeople user AROCKWELL.
Melt the chocolate and butter together in the microwave, stirring every 20 seconds until combined.
In a medium-sized bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency. Add the vanilla extract and salt, stir well.
Combine the Coconut Flour and baking powder. Stir into egg mixture.
Pour in the melted chocolate-butter mixture into the batter and stir, carefully, with a rubber spatula, until the mixture has become smooth.
Pour the mixture into the prepared baking pan. Smooth the top with the spatula. Bake for 25 minutes.
As the brownies are baking, fill the sink with ice cubes and 1 inch of water. When the brownies are finished baking, remove the pan from the oven and place it immediately into the ice-water bath. Let the brownies stay there until they have cooled completely.
These brownies taste best the next day, after an entire night of refrigeration. That makes the top crunchy, and the insides decadently chewy.
Number of Servings: 16
Recipe submitted by SparkPeople user AROCKWELL.
Nutritional Info Amount Per Serving
- Calories: 109.4
- Total Fat: 10.1 g
- Cholesterol: 57.7 mg
- Sodium: 151.7 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 2.1 g
- Protein: 2.1 g
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