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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I came up with this recipe because I love brownies and I am on a low Carb diet. I also like recipes that have ingredients that handy and easy to find. I like simple. So here is my version of a lo Carb sugar-free brownie that my kids fight over! I do add what tools to use because I absolutely hate tough brownies. These are moist yet still will have a crumble. Typically I use almond slivers in this to put a kick to the mufa it contains but any nut works. Ingredients:
1/2 cup flour |
1/4 cup ground flax seeds |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup splenda granular |
1/3 cup butter |
2 tablespoons water |
2 cups sugar-free chocolate chips |
2 large eggs |
1 1/2 teaspoons vanilla |
3/4 cup nuts |
Directions:
1. Using cooking spray prepare a 8x8 pan or a 9x9 silicon baking pan. Turn the oven onto 350 to preheat.
2. Combine the first four ingredients in a small bowl, stir, and set aside: Flour, Flax, Salt, and Soda.
3. Combine the the splenda, butter and water in a medium saucepan and bring to a boil to melt the butter and combine. Remove from heat.
4. Add 1 cup of the chips and the vanilla;stir to melt.
5. Using a whisk add the eggs one at a time, beating each well into the chocolate mixture before adding the next.
6. Now using a large spoon add the Flour/Flax mixture and then the rest of the chocolate chips. Mix until just combined. DO NOT over mix at this stage you will get tough brownies.
7. Gently, using a rubber spatula or the spoon, add the nuts.
8. Pour batter into your prepared pan, spreading evenly over the bottom.
9. Bake for 35-40 minutes or until they reach your version of done. We all like them at different stages of gooey. I like mine less so.
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