Monday, May 21, 2012

Brownies with Chocolate Buttercream Frosting (Low Carb)

To quench my craving for sweets, I tried a low carb recipe for brownies yesterday. I was not disappointed! They obviously weren't like those fudge brownies from the mix but they were nonetheless delicious. They were more of a cross between a chocolate cake and a brownie. The frosting was pretty good too but it would be better on a vanilla cake because it wasn't as sweet as the brownie itself. I personally prefer the brownie without the frosting but either way it was still good!

Each unfrosted brownie has 2.4 carbs and after the 1.3 g fiber is subtracted, you have only 1.1 net carbs. Each frosted brownie has 3.1 carbs and after the 1.6 g of fiber is removed, you have 1.5 net carbs. Can't beat that!


Brownies with Chocolate Buttercream Frosting (Low Carb)

by Lindsey
Keywords: bake dessert low-carb

Ingredients (24 brownies)
    Brownie Ingredients:
    • 1 c almond flour
    • 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1 3/4 c Splenda
    • 1 c (or 2 sticks) unsalted butter
    • 4 oz chopped unsweetened baking chocolate
    • 2 tsp vanilla
    • 4 beaten large eggs
    Frosting Ingredients:
    • 1/3 c heavy cream
    • 2 oz softened cream cheese
    • 2 tbs softened butter
    • 2 tbs unsweetened cocoa powder
    • 3 tbs Splenda
    • 1 oz melted and cooled unsweetened chocolate
    Instructions
    Preheat the oven to 350* and spray a 9x13 cake pan. I used two smaller square pans and ended up freezing the second batch for a snack next week.
    Whisk the almond flour, baking powder, salt and Splenda together in a medium bowl.
    In another medium bowl, melt the butter and chocolate in the microwave, stirring every 30 seconds.
    Add the eggs and vanilla slowly into the chocolate mixture, stirring rapidly so the eggs don't scramble.
    Stir in the flour mixture and mix well.
    Pour into the prepared pan (or pans!) and spread evenly.
    Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. The top may be bubbly and greasy looking but that will all absorb back into the brownie as it cools.
    Cool on wire racks before frosting and cutting.
    While the brownies are cooling, whip the cream into stiff peaks in a small bowl.
    In another medium bowl, beat the cream cheese and butter together.
    Beat the cocoa powder and Splenda into the cream cheese mixture.
    Carefully fold the cream into the cocoa powder mixture until combined with a rubber spatula. The mixture may be a little lumpy.
    Mix in the cooled melted chocolate until all the lumps have disappeared.
    Frost the brownies and then cut into 24 pieces.
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    8 comments:

    1. These brownies look DELICIOUS !!
      We usually make flour-less brownies (with almonds) during Passover, so I know they're very tasty!

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    2. Thanks for linking these. I knew I had to check out the recipe as soon as I saw them! They look very rich and delicious, nice that they are lo carb!

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    3. Yum! What a great treat!!! The recipes on these Linky parties always make me hungry, but since I do low carb I can't really have them, thanks for the low carb option :)

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    4. Hi! I wanted to let you know that you were featured on my Wonderful Wednesday link up: http://printabelle.com/?p=4459
      If you would like a featured button, I have them here: http://printabelle.com/?page_id=724

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    5. I made these with only 1 cup Spenda and 1 stick of butter and it was still really good!

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    6. Made these just now. Reduced sweeteners just a tiny bit on recommendation in one comment. They are the best baked low carb recipe I have never tried!! ���� nomnomnom!!

      ReplyDelete
    7. Made these just now. Reduced sweeteners just a tiny bit on recommendation in one comment. They are the best baked low carb recipe I have never tried!! ���� nomnomnom!!

      ReplyDelete
    8. Made according to directions and had an issue with the frosting being very bitter because of all the dark chocolate. Has anyone else had this problem?

      ReplyDelete

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