Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons wheat bran, or oat bran

  2. 1 1/4 cups plus 1/2 tablespoon soy flour

  3. 4 ounces unsweetened baking chocolate

  4. 1/2 cup unsalted butter

  5. 2 cups sugar substitute (recommended: Splenda)

  6. 1/2 cup heavy cream

  7. 5 large eggs

  8. 1 tablespoon no sugar added vanilla extract

  9. 2 teaspoons baking powder

  10. 1/2 cup chopped walnuts Low Carb Chocolate Frosting, recipe follows Special Equipment: 8-inch square baking pan

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. Spray pan with nonstick vegetable oil cooking spray . Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides. Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed. With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture. With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream . Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool completely before frosting with low carb chocolate frosting. Cut into 5 rows by 5 rows to make 25 pieces.


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