I have tried making brownies a few times, and each time, they have been a major fail. They always seem to have a bitter taste. I stopped using other people’s recipes for brownies, and tried my own. I actually liked them. However, if you make them, eat them the next day. They taste soo much better after they have sat in the fridge a bit.
3/4 cup unsalted butter
4 cubes of unsweetened Baker’s chocolate
1 3/4 cup Splenda
1 Tbsp Torani Vanilla Syrup
2 cups Almond Flour
1/4 cup unsweetened coconut
1 Tbsp Chia Seeds
1/4 cup melted coconut oil
For the frosting
2 cups heavy whipping cream
1 cup Splenda
2 cubes of unsweetened Baker’s chocolate
Preheat your oven to 350 degrees
In a large microwave safe bowl, add your 4 cubes of chocolate and butter. Melt in 30 second increments, stirring in between, until butter and chocolate are melted.
Once melted, add your Splenda, and stir together.
Then add the vanilla, eggs and coconut oil. Stir together.
Add the chia seeds, almond flour and coconut. Stir again, and pour into a brownie dish.
Bake for approximately 20 minutes. Just until they aren’t raw anymore…if you over cook, they will be grainy and crumble.
For the frosting:
In a large bowl add the whipping cream and splenda. Beat with your hand mixer until soft peaks form.
In a small microwave safe bowl, melt your 2 chocolate cubes in 30 second increments, stirring in between.
Once melted, slowly pour the chocolate into the whipping cream, while continuing to beat with the hand mixer. Once all mixed together, put in the refrigerator.
Once the brownies have cooled completely, spread the chocolate whipped cream on top, and refrigerate overnight. You CAN eat them right then, but they do not taste as good. They are a little grainy and the chia seeds are crunchy…but if you wait until the next day they have almost like a fudge texture.
Recipe makes 16 brownies.
Each brownie has 3 carbs.