Tag Archives: brownie

Low Carb Dark Chocolate Brownies

25 Sep

I’ve got a new brownie recipe to share. This is a brownie which you should enjoy still warm out of the oven. At this stage it is moist and soft. Once it cools down, it gets cakey but don’t despair. When you want to eat some, microwave the required amount for about 20 seconds. It will become soft again. You can also eat your warm or cakey brownie with some vanilla ice-cream. Finally, if there are any bits left, crumble them up and freeze for later. Make some ice-cream and stir the bits in! I haven’t got that far yet.

After I made this and had a bite, I thought, how could I possibly have made and enjoyed the brownie recipe I posted on 27 June 2010!! It was a brownie made of whey protein powder. Ok, so I had to get rid of my whey protein powder which I didn’t like. I still have quite a lot more, by the way. Somehow I just stopped making those brownies although you could whip them up in a jiffy. On second thoughts, that recipe is very handy when you want one or two portions and want to eat it in 5 minutes! So I won’t write it off yet.

I was browsing through David Lebowitz’ blog (good question, what was I doing there?) and came across his recipe for Gluten-free Chocolate Brownies. I decided it looked ‘adaptable’ and that I would try to substitute the sugar with erythritol and use a dark chocolate with a high cocoa content. I got down to it yesterday.  Out of the oven, as mentioned, the brownie was soft and moist and tasted very rich. After it cooled fully, it became a bit cakey but that could be because I did not follow the instructions fully. David does mention that if you do not beat the batter for a full minute till it pulls away from the sides of the metal pan, your brownie will be crumbly. Since I wasn’t going to run to the kitchen to bake another batch just to see if it turned out any different, I’ll take note of this and come back with an update some time in the future. If you’d like to try this, do go to his site (link above) and read the instructions carefully. The interesting thing about the brownie was that my blood glucose value after one hour was still low despite not injecting any insulin! I did this check twice – testing one hour after eating each piece. So thumbs up! Only 3.2 gr net carbs a piece!

Low Carb Dark Chocolate Brownies – 16 pieces

(adapted from a recipe by David Lebowitz)

85 gr unsalted butter

225 gr dark chocolate (I used one with 81% cocoa)

130 gr erythritol (you could reduce to 100gr)

2 large eggs

1 Tbsp unsweetened cocoa powder

3 Tbsp (30 gr) corn starch

100 gr chopped almonds, roasted

Line a square pan (David suggests 8 inch/23cm but I used a 7 inch pan) with two overlapping pieces of foil so that it goes up the sides to the rim and lightly grease the foil with butter (I used parchment paper and did not butter it). Preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius.

Melt the butter and chocolate in a metal saucepan over very low heat. Add the erythritol and stir till melted.

Remove the pan from the stove top and whisk in the eggs one by one.

Sift the cocoa powder and corn flour together and mix this into the chocolate batter. Then beat the batter vigorously for at least one minute until the batter is no longer grainy and starts to pull away from the sides of the pan a bit.

Fold in the nuts and turn out the batter into the prepared baking pan.

Bake for 30 minutes until the brownies feel just set in the center. Cool the brownie till lightly warm before slicing into 16 pieces.

Remember – this is best enjoyed still warm out of the oven. Later, when it gets cakey, that’s the time to eat it with a scoop of your favourite ice-cream. Freeze the rest for when you make ice-cream.

Nutritional Information – per serving if cut into 16 pieces

Total Calories – 170.5 kcal; Fat – 14.3 gr; Total Carbs – 6.3 gr (dietary fibre – 3.1 gr, therefore net carbs – 3.2 gr); Protein – 3.8 gr

Print this recipe – Low Carb Dark Chocolate Brownies

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Three-in-one batter – Chocolate Peanut Butter Fudge, Brownie and Cookie

27 Jun

I stumbled onto a great find day before yesterday and I’ve just got to post my results although my photos haven’t really come out well (I’ve replaced the photos with better ones. For a close up view, you can click on the photos to open up a larger one) and I think there’s more room for experimenting.

I tried out the low carb brownie recipe by Jeanne in the forum section of Diabetes Daily and ended up with a batter for a great chocolate peanut butter fudge, chocolate peanut butter cookie and chocolate peanut butter brownie! How’s that! I followed Jeanne’s recipe but since I was using a different brand of whey powder, a different sized scoop and didn’t have almond butter,  my fudge brownies turned out different. The next day, I tweaked it a little and was quite happy with the results. Then I read another post of Jeanne’s and learnt that you could make cookies in the microwave using similar ingredients. I then cut off a slice of my fudge, flattened it and popped it into the microwave. The result was a very edible cookie. Today, I microwaved a bigger chunk of the fudge and got a brownie. One batter – 3 snacks!

These are addictive but the recipe below makes two only pieces of whatever you are making so if you do eat it all up, you’ll have capped your snack for the day at 7.8gr carbs*. Don’t make another batch till the next day! 🙂

Chocolate Peanut Butter Fudge

Chocolate Peanut Butter Fudge


10 gr vanilla whey powder

5 gr cocoa powder

5 gr Splenda or other sweetener

1 tsp chopped peanuts or almonds

2 tsp peanut butter

1 1/2 tsp milk, cream or creme fraiche

Mix the dry ingredients together and add the peanut butter. It will be very difficult to mix. Add the milk (cream or creme fraiche) bit by bit and mix till you get a thick pliable dough. You may not need all. If you feel that the dough has become too sticky, then add more whey powder to correct the consistency.

Turn out dough onto a small square of wax paper, cover with another sheet and roll into shape with a rolling pin.

For chocolate fudge, roll into a thick bar. Cut into two servings if desired.

Chocolate Peanut Butter Brownie


Chocolate Peanut Butter Brownie

Put the fudge, still on the wax paper, into the microwave and microwave for 25 seconds**. If you like your brownie drier, try 30 seconds next time.

Chocolate Peanut Butter Cookie

Chocolate Peanut Butter Cookie


Roll the fudge pieces into a ball using the palms of your hand, place between wax paper and flatten into a cookie. Again, put the cookie, still on the wax paper, into the microwave and ‘bake’ for 25 seconds**.

Notes:

*If you use Splenda the carb count will be less as there are no carbs. I use Schneekoppe Pro Dieta sweetener which does contain carbs.

**The amount of time could vary with different microwaves and how big you have made your cookie or brownie. As a guide, if it is not quite done, the middle of the cookie will look cooked while the outside edge will look like fudge. When you see that, add 5 seconds more.

I have tried this recipe with milk and creme fraiche while the original recipe said to use heavy cream. I think soy milk would work too.

The nutrition calculations below are calculated using milk but since only 1 1/2 tsp are used (or less), I don’t think the substitutions will make much of a difference to the carb count.

Nutrition Facts if you make two servings out of it: Total calories: 59.7 kcal; Fat – 2.9 gr; Total carbohydrates – 5.1 gr; Fibre – 1.2 gr; Net carbohydrates – 3.9 gr; Protein – 5.8 gr

Afternote:

I tried this with Hazelnut Whey Powder and I found my fudge a little more glooey. I did also add use another brand of peanut butter and a little more liquid (milk) so I am not sure if it was the hazelnut, the peanut butter or the milk which made it more glooey.

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