Low-Carb Brownie with Chocolate Frosting Recipe with CarbQuik
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 16 brownies 1x
Ingredients
Units
Scale
Brownie
- 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
Chocolate Frosting
- 2 tablespoons butter
- 2 ounces unsweetened baking chocolate, cut into pieces
- 2 cups powdered Splenda
- 2 to 3 tablespoons hot water
Instructions
Brownie
- Heat oven to 350° F. 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.
Chocolate Frosting
- 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.
Notes
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.
Recipe courtesy of Tova Industries.
Nutrition
- Carbohydrates: 2g Net Carbs
