FUDGY FROSTED BROWNIES
Delicious fudgy brownies with an awesome frosting that are sure to satisfy that chocolate craving! The frosting should not be optional for this
recipe…together it makes for a special brownie.
3 eggs
3/4 cup
butter, softened (175 mL)
Liquid sweetener to equal 1
cup (250 mL)
sugar
1/2 cup allulose, OR allulose blend (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 cocoa (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 milk powder (60 mL)
3 tbsp whipping cream, OR
evaporated milk (more carby)
Liquid sweetener to equal 3/4
cup sugar (175 mL)
1 square unsweetened Baker’s® chocolate, melted (1 oz; 30 g)
2 tbsp allulose (30 mL)
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, allulose, OR allulose blend and vanilla extract; process. In medium bowl, combine Gluten-Free Bake Mix
2, 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 milk powder, whipping cream, OR
evaporated milk, liquid sweetener, unsweetened Baker’s® chocolate, allulose, water,
olive oil and vanilla extract; process.
Helpful
Hint: *I have used regular salted 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