FUDGY FROSTED BROWNIES

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)

Liquid sweetener  (sucralose or stevia) to equal 1 cup (250 mL)

  sugar

¹/₂  cup granulated erythritol, OR (125 mL)

  12 coffee sweetener packets

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)

Liquid sweetener (sucralose or stevia) to equal ³/₄  cup sugar (175 mL)

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