Low-Carb Brownie:
Adapted from: http://www.foodnetwork.com/recipes/alton-brown/cocoa-brownies-recipe.html#!
4 large eggs
2 cup sweeteners (I'd recommend half-half split of erythritol or xylitol, and maltitol or isomalt)
1/2 ts. molasses
8 oz. melted butter
1 1/4 cups cocoa powder
2 ts. vanilla extract/paste
1/2 cup flour substitute (I use 3 parts almond flour, 1 part coconut flour, and 1 ts. of guar gum per 1 cup of flour)
1/2 teaspoon salt
Preheat oven to 300 degrees F. Butter and flour an 8-inch square pan.
Whisk together eggs until fluffy and light yellow, add sweeteners and molasses and mix well. Add remaining ingredients and mix to combine.
Pour the batter into the pan and bake for 45 minutes. Do not over-bake!
Cool completely, then refrigerate to chill. It will not cut cleanly unless chilled. You can freeze it for a short amount of time to ensure extra-clean cuts.
Details:
- Sub the sugars for low-carb sweeteners, ideally more heat-resistant ones like maltitol or isomalt for structure, plus healthier sweeteners like erythritol, xylitol or stevia for extra sweetness. If calories/carbs need to be as low as possible, use a mix of erythritol and stevia, not pure stevia. This cake needs the sweetener to help with stability, so using only stevia would produce a non-ideal result. (DO NOT use sucralose/Splenda or aspartame/Equal, google their toxicity)