Candice’s Low Carb Chocolate Fudge Brownies

So here is my second version of Fudge Brownies. I use coconut flour in this recipe instead of whey and almond flour like the first recipe. I am loving this one more. I like more a soft gooey brownie instead of a cakey one.. well this one hit the spot for sure! It's kinda in between, not really gooey but not to cakely either. Not quite 100% like a regular full sugar brownie, but is sure is close! I found they tasted even better cold! But then again I've always loved my brownies cold.

Hope you enjoy!




Servings: 12


Ingredients:

3/4 cup (6oz) unsalted butter
2 oz unsweetened chocolate
1 1/2 cups granulated splenda
1/2 cup cocoa powder
1 Tablespoon coconut flour
1/8 teaspoon salt
4 eggs
2 teaspoons vanilla extract


Instructions:
Preheat oven to 325F

Grease an 8x8 pan (or line with parchment paper), set aside.


In a small bowl sift together cocoa powder & coconut flour. Add salt and set aside.

In a different small bowl whisk together eggs and vanilla. Set aside.

Put butter and chocolate in a heat proof bowl. Put bowl over a simmering pot of water. Stir occasionally until melted.
Take off heat and add splenda. Keep stirring until splenda is dissolved.
Let cool a few minutes.

Using a hand whisk, slowly add eggs to your chocolate mixture. Whisking constantly until combined.
Add your cocoa mixture and mix until smooth.

Pour your brownie batter in to prepared 8x8 pan. Smooth evenly in pan.

Bake ~ 325F for 25 minutes.

Let cool in pan before cutting.
Cut into 12 pieces.


Nutritional information for 1 brownie:


Energy 173 kcal
Carbohydrate, total 7.52 g
Sugars, total 0.31 g
Fiber, total dietary 2.38 g
Protein3.61 g
Total lipid (fat)16.17 g

NET CARBS 5.14