MOM'S FUDGE BROWNIES
1/2 cup butter, softened (see update below)
1 cup granular Splenda or equivalent liquid Splenda
2 eggs
4 ounces MiniCarb chocolate chips, melted and cooled to room temperature
1/2 teaspoon vanilla
1/2 cup Carbalose flour
1/4 teaspoon baking powder

Beat the butter, Splenda and eggs on medium speed until blended. The mixture will look curdled. Beat in the chocolate and vanilla. At this point the batter should come together and get fluffy. Combine the dry ingredients and blend in on low speed. Spread in a foil-lined and greased 8x8" baking pan. Bake at 300 for 25 minutes or just until they look set and are firm to the touch. Do not over bake. Cool completely before cutting.

Makes 9 servings
Can be frozen

With granular Splenda:
Per Serving: 202 Calories; 16g Fat; 5g Protein; 12g Carbohydrate; 7g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 191 Calories; 16g Fat; 5g Protein; 10g Carbohydrate; 7g Dietary Fiber; 3g Net Carbs

This was my first experiment with the new Carbalose flour and I was quite pleased with the results. The texture is very good, if not quite like the original high carb version. Real granulated sugar is needed to get that really fudgy consistency and I'm not quite ready to work with ingredients like Polydextrose and the like. These are based on my Mom's favorite brownie recipe with a few low carb tweaks.

UPDATE: A friend of mine tried this recipe and said they were much too salty to her. Since the baking powder had to be doubled and Carbalose seems to have some saltiness of its own, you may want to use unsalted butter.

NOTE: MiniCarb chocolate chips have been discontinued.


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