Well, after months of messin’ around with all sorts of ingredients, and a lot of bean recipes, I’ve come up with my own.
And I’m pretty happy with it. I still find that it dries out quickly so it works best with some ice cream or some mousse as a foil, but otherwise the taste works just fine.
I know the ingredients aren’t easy and are expensive in some cases. I urge you to buy in bulk, and buy the base item and use your food processor to make the “flours”.
- 1/2 c almond flour
- 1/4 c coconut flour (I use dried unsweetened flakes and whirr them in the food processor)
- 1/4 c oat flour (regular oat meal whirred in the food processor)
- 1/4 c whey protein
- 1/4 quinoa flour
- 1/2 c cocoa powder unsweetened
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 c sugar substitute of your choice
- 3 eggs
- 1 tsp vanilla
- 1/2 c mayonnaise
- 1/2 c bittersweet chocolate chips
- 1/2 c walnuts chopped
- Whisk together all the dry ingredients except the sugar in a bowl.
- Whisk the sugar and wet ingredients in another bowl.
- Add the wet to the dry and mix until well mixed.
- Ad the chips and the nuts.
- Place in a well-greased 9 x 9 pan.
- Place in a 350° pre-heated oven for about 35-40 minutes, until a toothpick comes out dry.
- Cool on a rack in the pan.
NOTES: you can change up the nuts of course and the chips if you prefer something else. Don’t over bake…It’s better to be slightly wet in the middle than too dry.
SOURCE: Sherry Peyton
I made about three low-carb brownie recipes before I found a good one.
This is a good one.
It is moist, the texture is very good, the sweetness is fine, and the taste is chocolaty. That’s about all you can ask for in a brownie recipe.
The original called for 3/4 c sugar of your choice. I changed that quite a bit, but I think it still works out just fine.
This can be adjusted to a normal sugar recipe easily enough of course.
But why would you when these taste this good?
- 2 eggs
- 1 tbsp vanilla extract
- 1/4 c Swerve or erythritol type
- 1/3 c pureed date sweetener
- 1/4 c unsweetened apple sauce
- 1 c whole wheat flour
- ½ cup Dutch-process cocoa powder
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 2 cups and grated zucchini
- 1 cup semi-sweet chocolate chips
- 2/3 c chopped walnuts
- Mix the wet ingredients together (including the sugar)
- Whisk the dry ingredients together.
- Mix the two.
- Add the zucchini, chips and walnuts.
- Mix well.
- The mixture will be fairly dry and heavy. You may add a bit of apple juice if needed to mix it. But it should still be like a heavy cookie dough.
- Press into a 8 x 8 greased pan.
- Place in a preheated 375° oven and bake for 25-30 minutes or until skewer comes out clean.
- Cool in pan on a rack.
NOTES: you can substitute other nuts if you wish and of course use other sugars as you desire, mindful that the date sweetener is wet and thus helps to get the moisture in. If you use other dry sugars, you might want to add some other form of wet ingredient such as sour cream perhaps. I used about 1/4 c of apple cider in mine and it worked out fine.
SOURCE: Adapted from texanerin
I’ve given a couple of brownie recipes. To brownie aficionados, this is necessary since different types are required for different things.
You knew that right?
Okay, so this recipe makes a ton of brownies. I mean like a 9 x 13. Given that they are so rich, you can cut them very small, so it works well for a crowd.
It especially works wonderfully with ice cream.
The top will be dry and crackley, but underneath, oh my goodness is it gooey.
So don’t miss this chocolaty delight.
- 1 (8-oz.) package unsweetened chocolate baking squares, chopped
- 1 1/2 cups butter, cut up $
- 4 cups sugar
- 2 cups all-purpose flour
- 6 large eggs
- 1 tablespoon plus 1/8 tsp. salt
- 1 tablespoon vanilla extract
- 1. Preheat oven to 350°. Line a 13- x 9-inch pan with aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.
- 2. Bring 1 inch of water to a simmer in bottom of a double boiler. Place chocolate and butter in top of double boiler. Cook, stirring occasionally, 5 to 6 minutes or until melted. Cool 10 minutes; transfer to a large bowl. Stir in sugar until blended. Stir in flour and next 3 ingredients just until blended. Pour batter into pan.
- 3. Bake at 350° for 32 to 35 minutes or until set. Cool in pan, for an hour, and then in fridge until chilled. Can be served at room temperature, but it will cut easier when cold.
NOTES: You can add nuts if you wish, but I would put them on top of the batter. Nuts tend to soften when baked in.
SOURCE: My Recipes
BAKING TIME: 35 min. Another five will give a more cake-like consistency.
- Espresso Shortbread Dark Chocolate Brownie Bars (thehouseofarya.wordpress.com)
- Boozy Pecan Brownies (urbanfoodguy.com)
- Best Brownie Recipe (beautifuldaymama.wordpress.com)
- Chocolate fudge brownies (thecakecouture.wordpress.com)
- The ultimate Triple Choc Brownies (lucywigglesworth.wordpress.com)
Okay, it’s a brownie.
It’s a brownie for when you want (no make that need) to bathe yourself in chocolate.
It’s chocolate upon chocolate, upon chocolate.
No nuts to spoil it.
Just chocolate. The best you can afford to buy.
Do a favor to your tongue and serve it with a scoop of vanilla ice cream.
Don’t speak while you eat. Engross ever mental synapse in the pure decadence of the experience.
I’m only slightly mad. Forgive me and do try this.
- 8 tbsp butter, cut up into pieces
- 6 oz of the best bittersweet or semi-sweet chocolate, chopped up
- 1/4 c best quality dutch-process cocoa powder
- 1 c sugar
- 2 egg yolks
- 1 lg egg
- 1 tsp vanilla extract
- 1 c flour
- Line an 8 x 8 square pan with foil and spray with cooking oil, or grease.
- Place butter in a saucepan, melt and then add the chocolate pieces and cooking over low heat, melt. Take off the heat and add the cocoa powder, whisking it in.
- Let mixture cool until you can safely add the eggs without fear of curdling. Add them one at a time and mix until well incorporated.
- Add the sugar, vanilla and the flour, mixing thoroughly.
- Put batter in the pan and spread smooth.
- Bake at 375° about 35-40 minutes or until done. These are gooey so don’t expect cake crumbs when you poke with a toothpick.
- Cool on a rack.
- Melt 8 oz high quality bittersweet or semisweet chocolate which has been chopped in a heat tolerant bowl over low simmering water.
- When melted, add 1 cup heavy cream and stir until combined.
- Cool until the frosting thickens a bit, but still pourable.
- Pour over the cooled brownies. Refrigerate to continue thickening up and setting as a frosting.
Serves: you know it depends on how big a oinker you are. but at least 9
NOTE: you can of course add nuts if you desire. I think for this I would not use walnuts but rather sliced almonds. But really it doesn’t need any embellishment.
I love chocolate, and I love brownies. Frankly I like any brownie, but I have preferences.
And my preference is gooey brownies, rather than cakey brownies. I find most people favor one above the other.
I’ve made many a brownie, from mixes (mostly lousy) to various recipes, and this one is hands down the best, and it remains my major go-to recipe when I just gotta have a brownie.
These are wonderful with ice cream.
And there is a reason the nuts are on top and not in the brownie. The walnuts absorb moisture and become soft when baked in the batter. On top, they remain crunchy.
And if you want to use regular flour, it will only affect a minor difference in texture. So don’t let that stand in your way if you don’t have any at the moment the brownie craze hits.
- 1 1/4 c (15 oz by weight) of cake flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 6 oz unsweetened chocolate, chopped up well
- 12 tbsp butter, cut up into pieces
- 2 1/4 c sugar
- 4 lg eggs
- 1 tbsp vanilla extract
- 1 c walnuts chopped
- Preheat oven to 325°.
- Line a 13 x 9 baking dish with foil, leaving enough overhang to use to pick up the brownies out of the dish. Grease well.
- Whisk flour, baking powder and salt in a bowl.
- Melt chocolate and butter in top of double boiler, or in microwave.
- Add sugar and then eggs one at a time until well combined. Add vanilla.
- Add flour in thirds, folding each addition in with a spatula until all combined.
- Spread batter in the baking dish, sprinkle with the nuts and place in oven.
- Bake for 30-35 min, or until only a light crumb emerges when a skewer is removed. Let cool before removing.