No Sugar Brownies
2 ounces unsweetened chocolate
1 stick, unsalted butter
2 large eggs
1 cup Whey Low or Nature Sweet sugar substitute (do not make these with Splenda - completely different sweetener properties)
1/2 cup all purpose flour* you could attempt to add your favorite chocolate flavored protein powder here for an additional protein boost with this, adjust nutritional values accordingly
1 cup chopped walnuts or pecanss
One 8-inch square baking pan, sprayed with vegetable cooking spray.
Preheat oven to 350 degrees. Warm the chocolate and butter over low heat until melted. Remove from heat to cool. In a large bowl, whisk the eggs and sugar replacer by hand until just combined. With a rubber spatula, fold in the chocolate mixture, and then the flour(or protein powder), and finally the nuts. Do not overmix.
Pour the batter into the prepared pan and bake until the brownies are slightly puffed and set, 25 to 30 minutes. DO NOT OVERBAKE - better a bit underbaked, than overbaked. Let cool in the pan. When completely cool, unmold and cut into 2-inch squares.
Makes sixteen, 2-inch brownies
Calories 143,
fat 12g,
carbs 12g,
2 ounces unsweetened chocolate
1 stick, unsalted butter
2 large eggs
1 cup Whey Low or Nature Sweet sugar substitute (do not make these with Splenda - completely different sweetener properties)
1/2 cup all purpose flour* you could attempt to add your favorite chocolate flavored protein powder here for an additional protein boost with this, adjust nutritional values accordingly
1 cup chopped walnuts or pecanss
One 8-inch square baking pan, sprayed with vegetable cooking spray.
Preheat oven to 350 degrees. Warm the chocolate and butter over low heat until melted. Remove from heat to cool. In a large bowl, whisk the eggs and sugar replacer by hand until just combined. With a rubber spatula, fold in the chocolate mixture, and then the flour(or protein powder), and finally the nuts. Do not overmix.
Pour the batter into the prepared pan and bake until the brownies are slightly puffed and set, 25 to 30 minutes. DO NOT OVERBAKE - better a bit underbaked, than overbaked. Let cool in the pan. When completely cool, unmold and cut into 2-inch squares.
HINT FOR SUCCESS: Avoid overmixing the batter or the brownies will be cakey, not moist.
Makes sixteen, 2-inch brownies
Calories 143,
fat 12g,
carbs 12g,
protein 1g
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