Who doesn’t love rich and fudgy brownies? I’ve always made my brownies from scratch. This is a modification of my favorite brownie recipe. The secret to a successful low carb brownie is the addition of polydextrose which makes it moist and fudgy. The other thing to remember is that chocolate takes on an odd flavor when Splenda is used as the sweetener. These low carb fudge brownies taste very close to the original high carb recipe. You can omit the nuts if you prefer.
These low carb fudge brownies are so rich and fudgy it’s hard to distinguish them from the real thing. A welcoming treat for the chocolate lover’s sweet tooth.
- ½ cup polydextrose (optional – see note)
- ½ cup powdered erythritol or Swerve
- ¼ teaspoon stevia extract
- ½ cup Carbquik (see note)
- ½ cup pecans, chopped (optional)
- ½ cup sugar-free chocolate chips
- ½ cup cocoa
- 2 eggs
- ½ cup butter
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8×8 inch pan.
- In the large bowl of an electric mixer, cream 1/2 cup butter or margarine, softened. Add 2 eggs, 1 at a time, beating well after each addition.
- Mix dry ingredients. Add dry mix to egg mixture and beat until smooth.
- Spread into greased pan and bake 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.
Makes 16 brownies
Carbs per brownie: 2 g
Carbquick can easily be replaced with a blend of almond and coconut flour in a 4:1 or 3:1 ratio.
If PolyD is omitted, some may want to add a little more sweetener or a touch of blackstrap molasses.