July 25, 2017

The Best Brownies (that also happen to be) Low Carb and Sugar Free

Yes I am FINALLY updating my site.  It's been awhile but we had a few things going on like the continued issues from a tree falling on our house, hosting a family reunion at our home for out of state extended relatives and more and more...  and that little thing called 'procrastination' was a huge part of it as well.

Today I logged in at least four times and never got around to actually accomplishing any updates.  And if you follow me on Twitter then you know I was procrastinating when I said I was going to go make brownies instead of updating my website.

Although I make a few different versions of low carb, sugar free brownies that are yummy - this is a super duper good version and I decided to hurry up and post it before I get busy procrastinating and it sits in my computer files with the other 45 recipes I 'never got around to' posting yet.

SO, brownies!  Brownies are so easy. So good. So quick. And almost everyone likes a good brownie - even those like me who are not fans of chocolate.  I don't like it, don't crave it and can live without it.  But... put a chewy, fudge brownie in front of me and I'll probably have at least one little one.  They smell amazing, taste great and are just a crowd pleaser.

I only bake the sugar free, no flour kind but brownies are so forgiving of almost anything you do to them and turn out fabulous no matter if you are substituting other ingredients or not.  (Except coconut flour...  a 'little dab will do ya' because that stuff makes everything soooo dry.  This particular recipe doesn't use any but if you decide to use some with your almond flour, only use about 1 or 2 tablespoons unless you LIKE a dryer, non fudgey more cake like brownie.  I don't.

Sugar Free and Flour Free (low carb) Brownies

1/2 c butter
8 oz. pkg. sugar free chocolate chips
3 oz. unsweetened baking chocolate
3 eggs
2/3 c granulated sweetener of choice (like Ideal, etc.)
1/2 t vanilla
3/4 c almond flour

Grease or line a 9X9" pan with parchment paper or foil.  Melt the butter and chocolates in a microwave for about 1-2 minutes.  Do not over cook!  When the butter is melted and the chocolate chips are glossy and shiny and starting to be melty, remove the bowl and start to stir it.  The stirring motion will continue to melt the chocolate smooth.  Let it cool a few minutes, stir again to ensure it's smooth and all chocolate pieces are melted.  Add the vanilla and eggs.  Whisk briefly.  Add the sweetener and almond flour.  For best flavor I like to mix 2 or 3 sweeteners.  I like to mix Ideal and Truvia with a few drops of a liquid sucra product.  Stir briefly - don't over mix.

Pour into prepared pan and bake in a preheated oven at 325 for about 15-18 minutes until the edges look a bit puffed and done and are a small shade darker than the center but the center will still be a bit 'wet' - but not so wet it jiggles.  Overcooking a few minutes is a much better turn out than under cooking.  If you do undercook it and the center is too 'battery' this makes a GREAT ice cream topping.   I found about 18 minutes in my oven is about right.

Let cool completely then cut into squares.

Starting to stir the warm chocolate to melt smooth.....

 Smooth chocolate - cooled a couple minutes and ready to add the eggs

Don't over mix brownie batters....

Spread into a prepared pan....

Ready to bake!

Done! Center is set and not jiggly but still 'wet' and would stick to a knife if inserted


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You might also be interested in some of the products related to this post available to order through Amazon;

Ideal Sweetener
Just Like Sugar Sweetener
Rachel Ray 9" Non Stick Pan

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