AWARD-WINNING FUDGY, DENSE BROWNIES

AWARD-WINNING FUDGY, DENSE BROWNIES

Excellent, dense and fudgy brownies. Today I use cocoa powder to make these brownies. I no longer have a problem with chocolate and migraines. I have returned to this recipe many times through the years and since I cannot have cocoa or dark chocolate (for about 14 years now...due to migraines), I use carob powder and they are even nicer, I think...slightly carbier, but not by much. Watch this blog for more chocolatey treats now that chocolate is back on the table for me. Seriously, I find the Chatfield's brand on Amazon tastes just like chocolate to me in recipes. I even make hot "cocoa" with it. I sure hope I am helping someone else out there who has my problem with chocolate. I even bought the unsweetened carob chips - quite acceptable as a chocolate chip substitute too; not quite as sweet, but acceptable and I enjoyed the cookies I made with them recently and the Caramel Pecan bars. Will share those recipes soon, as well as a lovely chocolate double-layer cake. See, I told you that you can expect more chocolatey desserts from me from now on.

Okay, update....I now prefer Bob's Red Mill Toasted Carob powder...tastes SO much like cocoa to me.

Extra Update: If you suffer from migraines from chocolate or strawberries, etc., try to increase your intake of magnesium (check with your doctor first) to at least 400 mg a day. You can reduce that to 300 mg after some time passes. Expect your migraines to be a thing of the past. :)

This brownie recipe may become your go-to recipe. The chocolate flavor is rich and deep whichever option you choose, you will love the taste. Natural cocoa powder can be used but it must be unsweetened cocoa powder or dutch-processed cocoa powder. This mixture provides the perfect sweetness.

Use pure vanilla extract in this recipe. So easy to make - it is the usual dry ingredients added to wet ingredients scenario. I used a food processor, but you could just as easily use a large bowl or large mixing bowl with a mixer. Use a rubber spatula to get all the batter out and spread in the prepared baking pan. This easy brownie recipe is a favorite of mine. If you want to add chocolate chips, you can.

I used salted butter, but you could use unsalted butter. You can keep extra brownies in the freezer. Wrap in plastic wrap and foil.

INGREDIENTS:

4 eggs

1 cup butter, melted (250 mL)

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

¹/₂cup whipping cream (125 mL)

¹/₃cup allulose (75 mL)

1¹/₂tsp vanilla extract (7 mL)

1³/₄cups Gluten-Free Bake Mix 2, (425 mL)

page, PLUS 2 tbsp (30 mL)

¹/₃cup cocoa, OR carob powder (Chatfields carob on Amazon) (75 mL)

1 tsp baking powder (5 mL)

¹/₈tsp salt (0.5 mL)

Milk Chocolate Frosting, (SEE RECIPE BELOW)

(use chocolate, cocoa or carob powder)

INSTRUCTIONS:

In food processor or in bowl with electric mixer, process eggs. Add butter, liquid sweetener, cream, allulose and vanilla extract. Process on slow speed. In medium bowl, combine Gluten-Free Bake Mix 2, cocoa, OR carob powder, baking powder and salt. Add to food processor and process until smooth. Spread batter in greased 9 x 13-inch (2 L) glass baking dish. Bake in 350°F (180°C) oven 17 to 20 minutes, or until dinner knife inserted into brownies comes out clean. Do not over bake.

Condensed Milk Chocolate Frosting: Prepare as directed in recipe below. Spread frosting over warm brownies in baking dish. Refrigerate and cut into squares when chilled.

Helpful Hints: These brownies freeze well in an airtight plastic container. Place in one layer. The nutritional analysis for “Chocolate” version reflects the brownies made with cocoa and the frosting made with unsweetened baking chocolate. The cocoa and carob versions have cocoa and carob in both the brownies and frosting respectively.

Yield: 40 brownies (8 x 5)

Chocolate/cocoa/carob

152.9/147.1/151.3 calories

3.7/3.7/3.4 g protein

14.4/13.7/13.6 g fat

0.5/0.7/0.4 g fiber

2.7/2.5/3.4 g net carbs

MILK CHOCOLATE FROSTING

Delicious with any of the variations. Carob powder is a wonderful substitute for cocoa and gives those who are allergic to chocolate or who get migraines from chocolate an opportunity to enjoy something that tastes almost the same! I actually prefer it, as it tastes sweeter and one can eat more because there is no stimulant in it either, plus you need less sweetener than with cocoa.

1 cup whipping cream (250 mL)

²/₃cup butter, melted (150 mL)

Liquid sweetener to equal 1 cup sugar (250 mL)

²/₃cup vanilla whey protein (150 mL)

²/₃cup whole milk powder, OR cream powder (150 mL)

¹/₄cup allulose (60 mL)

2 oz unsweetened chocolate, melted, (60 g)

OR 6 tbsp cocoa powder, OR carob powder (Chatfields, Amazon) (90 mL)

2 tsp light-tasting olive oil (10 mL)

In food processor, combine whipping cream, butter, liquid sweetener, vanilla whey protein, whole milk powder and allulose. Process. Add melted chocolate, OR cocoa powder, OR carob powder and olive oil. Process until smooth. If the frosting is too thick, add more cream 1 tablespoon (15 mL) at a time.

Caramel Frosting: Substitute Da Vinci^® Sugar Free Caramel Syrup* for ¹/₃cup (75 mL) of the cream and use cocoa butter instead of chocolate.

Helpful Hint: *Da Vinci^® Alternative: Use water, caramel-flavored extract and liquid sweetener.

Yield: 16 generous servings

Chocolate/cocoa/carob

175.7/161.1/166.7 calories

4.8/4.9/4.5 g protein

16.6/14.8/14.6 g fat

0.5/0.9/0.5 g fiber

3.2/3.0/4.1 g net carbs