can these brownies be "switched up"
Was trying to make some GI friendly brownies (yes, I know it's an oxymoron) and you can guess what happened. There are still lots of brownies left in the pan from two days ago.
Is there anyway I can use these brownies in something else and hide the fact that they're so healthy? I was thinking of using the leftovers as a crust for a cheese cake.
What do you think? Or should I just give it a rest?
Navy beans, huh? Sounds... interesting.
My recipe uses a lot of specialty ingredients that are ideal for low carb/low GI baking. Although the ingredients are pricey and only available online, the glycemic load of my brownies is close to zero and, as I said, the taste is phenomenal. Here is my recipe.
1 stick butter (salted)
2 ounces Nestle's unsweetened chocolate
2 large eggs
1/2 teaspoon vanilla
1 packet Sweet One Ace-K
13 drops sweetzfree (1/2 C. splenda equivalent)
1/2 cup Carbalose flour 50 g
1 cup polydextrose 180 g
1/4 cup granular erythritol 54 g
1/2 C. Chopped Pecans (optional)
Preheat the oven to 275 degrees. Butter an 8x8 pan.
In a large glass bowl, melt butter and chocolate in microwave, stirring every 20 seconds. Make sure chocolate is completely melted. Let chocolate cool briefly, then mix in remaining wet ingredients, whisking in eggs last.
Combine dry ingredients in a separate bowl. Whisk thoroughly to break up any clumps of carbalose. Slowly pour dry into wet while stirring. Fold in nuts if using.
Pour batter into pan and pound on counter a few times to get as much air out as possible.
Bake 80-90 minutes at 275. 20 minutes past when a toothpick comes out clean.
Cut into 6 squares. Let cool on wire rack. Store in an airtight container.
Nestle's unsweetened chocolate is far superior to Baker's brand.
This makes a dense moist brownie. For those that like their brownies on the fudgey side,
Bake 30-35 minutes at 325.
Excess air will make these brownies cakey rather than dense. The ingredients need to be well mixed, but try not to overmix/incorporate too much air. Don't be afraid to give the batter a good pounding before it goes in the oven.
The sweetener in this comes out about 1 1/4 cups equivalent. Multiple sweeteners are essential to the success of the recipe.
Sweetzfree is a zero carb highly concentrated liquid version of splenda, available at www.sweetzfree.com. The other ingredients can be obtained from either
It depends on how bad they taste and in what way they're bad. Are they texture challenged, flavor challenged or both? If you used splenda and they turned out dry/crumbly but otherwise taste okay, then using them as a cheesecake crust would work. If you used something like saccharin and they have a strong aftertaste, you could ruin your cheesecake by making a crust with them.
Regardless of whether or not you use them or toss them... it's time to find a better recipe. I've made extremely low GI brownies (no sugar/no wheat flour) that were better than any traditional brownie I've ever had.