FUDGY FROSTED BROWNIES
Delicious fudgy brownies with an awesome frosting that are sure to satisfy that chocolate craving! These have
been tested with both cocoa and Chatfield’s® premium carob powder. A good quality
carob powder makes a good substitute for cocoa and chocolate {1 oz chocolate
would equal 3 tbsp of premium carob powder (45 mL) plus 1 tbsp(15 mL) butter}. The frosting should not be optional for this
recipe…together it makes for a special brownie. In this particular instance I doubled the
amount of carob powder for the frosting.
I’m not entirely sure if that was necessary, as in the refrigerator it
became quite firm – good though! Carob powder is more carby than cocoa so it is
only recommended if chocolate is something you cannot have due to allergies or
migraines.
3 eggs
3/4 cup
butter, softened (175 mL)
sugar
1/2 cup granulated erythritol, OR (125 mL)
11/2 tsp pure vanilla extract (7 mL)
3/4 cup
Gluten-Free Bake Mix 2, (175 mL)
PLUS 2 tbsp (30 mL)
1/2 cup
carob powder, OR cocoa powder (125 mL)
1/2 tsp
baking powder (2 mL)
1/4 tsp
salt (1 mL)
Milk Chocolate Frosting:
1/4 cup
unsalted butter* (60 mL)
(if using chocolate use half the amount)
1/4 cup
whole, OR skim milk powder (60 mL)
3 tbsp whipping cream, OR
evaporated milk (more carby)
6 tbsp carob powder, OR (90
mL)
1 square unsweetened Baker’s® chocolate, melted (1 oz; 30 g)
2 tbsp powdered erythritol,
OR (30 mL)
3 sweetener packets (the kind for coffee)
1 tbsp water (15 mL)
1 tsp olive oil (5 mL)
1/2 tsp
vanilla extract (2 mL)
Preheat
the oven to 350°F (180°C).
In
food processor, process eggs. Add
butter, liquid sweetener, erythritol and vanilla extract; process. In medium bowl, combine Gluten-Free Bake Mix
2, carob powder, OR cocoa, baking powder and salt. Add to wet ingredients; process until
smooth. Turn out into a greased 8 or
9-inch (20 or 23 cm) baking dish. Bake
20 to 25 minutes, or until knife inserted in brownies comes out clean. Do not over-bake. Allow to cool completely to room
temperature. Frost the brownies and
refrigerate. They are best once
completely chilled or chilled and left at room temperature for 5 minutes.
Milk Chocolate Frosting: In
food processor, process butter, whole, OR skim milk powder, whipping cream, OR
evaporated milk, liquid sweetener, carob powder, OR unsweetened Baker’s® chocolate, erythritol, OR sweetener packets, water,
olive oil and vanilla extract; process.
Helpful
Hint: *I have used regular butter with the frosting
before and it was fine.
Yield: 25 servings
Carob/cocoa
120.1/107.1
calories
1.8/2.3
g protein
10.3/10.2
g fat
0.7/1.0 g fiber
3.6/1.8
g net carbs