For low-carb baking, it's better to go with an existing low-carb recipe. Substituting bake mix or something else for flour and Splenda for sugar in a high carb recipe seldom works. Sugar and flour have very unique properties that contribute texture and moistness to baked goods.

I think this recipe is super - Tamarian's Brownies - but I double the cocoa and use almond butter instead of peanut butter in the frosting.

Karen