These brownies are so decadent-tasting – very close to the real thing!  You do want a nice, rich frosting for these brownies.  Upon refrigeration they become very solid and are easily cut into beautiful-looking squares.  In this photo, they are at room temperature and the texture is different.  We're taking these as snacks with us to an exotic island for a few days along with these Glazed Almond Chocolate Chip Bars.

4 eggs
3/4 cup melted butter (175 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/2 cup granulated erythritol (125 mL)
11/2 tsp vanilla extract (7 mL)
1 cup Gluten-Free Bake Mix, (250 mL)
1/2 cup cocoa (125 mL)
1/2 tsp baking powder (2 mL)
1/4 tsp salt (1 mL)

In food processor, process eggs.  Add butter, liquid sweetener, erythritol and vanilla extract; process.

In medium bowl, combine Gluten-Free Bake Mix, cocoa, baking powder and salt.  Add to egg mixture; process.  Spread in greased 8-inch (20 cm) square baking pan.  Bake at 350°F (180°C) for 25 to 30 minutes, or until a cake tester comes out clean.  Cool, frost and refrigerate.  

Yield:  25 servings
1 brownie with frosting
113.5 calories
2.6 g protein
10.5 g fat
2.2 g net carbs

Another Chocolate Frosting:
Granular Sweetener to equal 1/3 cup sugar
1/cup  whole or skim milk powder (powdered if coarse)
3 tbsp powdered erythritol or Steviva Blend
2 tbsp whey protein powder
2 tbsp cocoa
2 tbsp butter, melted
3 tbsp heavy cream

Combine dry ingredients and stir in wet ingredients until frosting is very smooth.  Use immediately.

For other great Low-Carb, Gluten-Free recipes by the team & me:

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