When chilled, these brownies are fudgey. 
Text Box: Yield:  20 brownies
1 per serving
96.0 calories
3.2 g protein
7.1 g fat
1.8 g carbs3 oz butter, softened (90 g)
3/4 cup SPLENDA® Granular (175 mL)
1/3 cup powdered erythritol (75 mL)
1 cup Low-Carb Bake Mix (250 mL)
2 eggs
2 tbsp cocoa (25 mL)
1/4 cup sugarless chocolate chips, (50 mL)
  melted or softened at the very least (microwave it)
1/2 cup sugarless chocolate chips (125 mL)
In food processor or in mixing bowl with electric mixer, process butter, SPLENDA® Granular, Low-Carb Bake Mix, eggs and cocoa.  Add melted chocolate chips; process.  Stir in chocolate chips. Spread in greased 8-inch (20 cm) square glass baking dish. Bake in 350°F (180°C) oven 15 to 20 minutes, or until set.
 Semi-sweet chocolate chipsImage via Wikipedia
Helpful Hints:  I have heard tell that Chocoperfection chocolate chips are very good, however, also very expensive.  Hershey’s makes sugar free chocolate chips, however, they contain maltitol.  Lindt 70% bars, cut up, would do in a pinch, but one would need to increase the sweetener in the recipe by a tablespoon or two.  These are thin bars, so if you’d like them thicker, spread the batter in 3 mini loaf pans.
Gluten-free option:  I have made these with my newest gluten-free bake mix as well; however, it is not ready for publication until next year sometime.  I added 2 tbsp (25 mL) cream to the recipe.  You could use 14 tbsp of my current Gluten-free Bake mix (the one with coconut flour in it) and a little extra cream, if necessary.  The batter is fairly thick anyway.
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