Dana Carpender’s CarbSmart Espresso Chocolate Chip Brownies Recipe

Dana Carpender’s CarbSmart Espresso Chocolate Chip Brownies

Preheat oven to 350

Put Splenda, erythritol or xylitol, vanilla whey protein, almond meal, cocoa, instant coffee crystals, and salt in a food processor with the S-blade in place. Pulse to combine. Add the butter, and pulse until the butter is “cut in” – well combined with the dry ingredients. Turn out into a bowl. Mix in the eggs, one at a time, beating well with a whisk after each. Then beat in the water. Finally, stir in the chocolate chips or chopped up chocolate bars. Spray an 8×8″ square pan with non-stick cooking spray, and spread batter evenly in the pan. Bake for 15-20 minutes – do not overbake! Cool, and cut into squares.

I made 25 small brownies from this – I like to have the option of having a little something, and if I want more, I can always have two. If you do, indeed, make 25, each brownie will have 3 grams of carbohydrate, and 1 gram of fiber, for a usable carb count of 2 grams. Also 3 grams of protein.

If you prefer, you can make 16 bigger brownies, at 4 grams of carb each, and 1 gram of fiber, for a usable carb count of 3 grams, with 4 grams of protein. Carb count does not include the erythritol or xylitol, since you don’t absorb them, nor the inulin in the chocolate chips, for the same reason.

© 2010 by Dana Carpender. Used by permission of the author. What do you think? Please send Dana your comments to Dana Carpender.

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2 comments

  1. I have 2 thoughts here. Number one, you can’t mix brownie batter with a whisk. It’s too thick. A spoon is what you need. Second, the finished product had good flavor, but was DRY. I was thinking of adding half water and half vegetable oil in an effort to make these more moist next time.

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