It's getting colder outside. A storm is moving in. It's dark and dreary and cloudy even though it's only 4:30 in the afternoon and if it's like that where any reader popping in to this page lives as well; well, I declare it's time to make some brownies.
Here are two versions; the first has flour and sugar but the second is no flour, no sugar. Both are fabulous. No, really. Fabulous!
Incredible Brownies
1/2 c canola oil
1 c sugar
1 t vanilla
2 eggs
1/2 c flour
1/4 t baking powder
1/3 c cocoa
1/4 t salt
In a bowl, mix oil and sugar with a wooden spoon. Add eggs and vanilla; stir just until blended. Add the flour, baking powder, cocoa and salt. Beat with a wooden spoon until well blended. Pour into greased or parchment lined 9 x 9 pan. Bake at 350 about 20 minutes. The sides will pull away from the pan and the middle will be set. Cool completely without cutting. Frost if you wish - or sprinkle with powdered sugar - and cut into squares of your own choice of size.
Low Carb, Sugar Free Brownies
4 squares Baker's Unsweetened chocolate
3/4 c butter (1 1/2 sticks)
1/2 c Xylitol
1 c Splenda
3 eggs
2 t vanilla extract
1 c almond flour (ground, raw almonds)
1/3 c chocolate whey protein (low carb, sugar free)*
Melt the chocolate and butter in a bowl in the microwave. Stir smooth. Beat in the eggs and sugar substitutes with a wooden spoon, 100 strokes. Beat in the eggs. Add the vanilla, almond flour and whey protein. Pour into a greased or parchment lined 13X9" pan and bake at 350 about 20 minutes or until done. Cool, slice and serve. Can be topped with Swerve or Ideal Confectioner's sugar sprinkled on top or a sugar free icing or whipped cream.
*This is probably optional. You can increase your almond flour if you don't have it. I also played around with a bit of coconut flour but it wasn't necessary.
You might be interested in some of the products I used;
Now Foods Xylitol, 2.5 pound bag
Ideal Confectionery Low Calorie Sweetener
Swerve Sweetener Confectioners Style, 16oz
Nature's Best ISOPURE CHOC (LOW CARB) 3LB
