These brownies are dense and very substantial. If you like Fudgy brownies, then I think you will like this recipe. Two sweeteners are needed to optimally sweeten these brownies, or use a combination sweetener that has erythritol and either sucralose or stevia in it.  I do like the Natural Mate can find them HERE.  The carob powder option is for those allergic to chocolate or those who get migraines from chocolate.  Carob powder is an amazing substitute!  You can find at least two different brands on Amazon.

3/cup butter, melted (175 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 11/2  cups sugar (375 mL)
1/cup powdered erythritol, OR (60 mL)
  6 coffee sweetener packets
1/cup whipping cream (60 mL)
2 tsp vanilla extract (10 mL)
1 tsp unflavored gelatin (5 mL)
13/cups Gluten-Free Bake Mix 2 (425 mL)
1/2   cup cocoa, OR carob powder (125 mL)
1/tsp baking powder (2 mL)
1 cup sugarless chocolate chips, optional (250 mL)
Chopped pecans for the top, optional.

Preheat oven to 325°F (160°C).

In food processor or in mixer, process butter and eggs.  Add liquid sweetener, powdered erythritol, OR coffee sweetener, whipping cream, vanilla extract and gelatin; process. 

In medium bowl, combine Gluten-Free Bake Mix 2, cocoa, OR carob powder and baking powder.  Add to wet ingredients and process until well-combined.  Stir in chocolate chips.  Turn out into an 8 or 9-inch (20 or 23 cm) square glass baking dish.  Smooth top and sprinkle with chopped pecans.  Bake 25 to 28 minutes, or until cake tester comes out almost clean.   Don’t overbake them.

Helpful Hint: You can leave the gelatin out as by the next day they will be fudgy and hold together quite well after chilling.

Yield:  15 brownies
1 serving/cocoa/carob
223.0/228.3 calories
4.4/3.5 g protein
18.4/18.1 g fat
2.0/0.7 g fiber
4.0/5.5 g net carbs

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