Net Carbs Per Serving: 2g
Total Preparation Time: 20 minutes
- 3/4 stick butter
- 4 ounces unsweetened baking chocolate
- 2 cups Splenda
- 2 teaspoons vanilla
- 4 whole eggs
- 1 egg yolk
- 3/4 cup CarbQuik Low Carb Baking Mix
- 3/4 cup walnut, chopped
- 2 tablespoons butter
- 2 ounces unsweetened baking chocolate, cut into pieces
- 2 cups powdered Splenda
- 2 to 3 tablespoons hot water
Note: To make powdered Splenda, add the Splenda to a food processor and pulse till very fine. This can also be done in a coffee grinder in smaller batches.
Heat oven to 350F. Grease bottom and sides of square pan, 9x9x2 inches.
Melt butter and chocolate in 1-quart saucepan over low heat, stirring constantly.
Cool slightly and add Splenda to chocolate and blend well till smooth
Beat vanilla and eggs in medium bowl with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed. Beat in CarbQuik Low Carb Baking Mix just until blended. Stir in walnuts. Spread in pan.
Bake 15 to 20 minutes or just until brownies spring back in the middle and begin to pull away from sides of pan.
Cool completely in pan on wire rack. Spread with Chocolate Frosting. Cut into 4 rows by 4 rows.
Melt butter and chocolate over medium heat till smooth.
Stir in Splenda and stir till smooth, add hot water as needed to form a smooth frosting.
Recipe contributed by: Chef Gregory Pryor
Recipe courtesy of Tova Industries, makers of CarbQuik Low Carb Baking Mix.
Do you have a CarbQuik recipe or do you have an idea on how to modify this recipe? Contact Dana Carpender, CarbSmart Magazine Editor at askdana@CarbSmart.com.
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