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MY BROWNIES

The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes
by Karen Barnaby

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

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