Low-carb Brown-butter Brownies
 

Makes 16 brownies

INGREDIENTS:

1 1/4 stick unsalted butter

1/2 cup xylitol
3/4 cup cocoa
1/4 tsp salt

1/3 cup polydextrose
1 Tbsp wheat protein isolate
1/2 cup Hi Maze

1 tsp vanilla extract
1/2 cup sugar-equivalent liquid sucralose
2 large eggs, cold
1-2 Tbsp water

1 cup lightly toasted, coarsely chopped walnuts


DIRECTIONS:

Preheat oven to 325 F

Heat a thick-bottomed skillet on medium heat. Cut butter into
tablespoon-sized pieces and add to skillet. Whisk frequently. Butter
should foam a bit after melting, then subside. WATCH CAREFULLY as brown
bits start to form and a nutty aroma arises from the butter.
IMMEDIATELY remove the butter and place on a cool surface to stop the
cooking. If black specks form, toss it. You screwed up!

Line an 8x8 baking dish with aluminum foil, leaving a couple inches to
overhang, and spray with Pam.

Combine xylitol, cocoa and salt in mixing bowl. Add brown butter,
scraping all the brown bits, and mix well. Allow to cool a bit (5
minutes).

Beat in one egg vigorously. Beat in the second egg.

Combine polydextrose, WPI and Hi Maze in bowl. Mix into cocoa-egg
mixture. Add vanilla and liquid sucralose and beat vigorously 60
strokes. Slowly add water to achieve a spreadable consistency.

Stir in nuts. Spread batter in foil-lined baking dish. Bake 25 minutes,
or until toothpick inserted in center comes out not quite clean.

Cool dish on rack. Lift foil to remove brownies, then remove brownies
from the foil. Cut into 16 squares.

Modified from Bon Appetit, Feb 2011

--
Bill O'Meally
"Wise Fool" -- Gandalf, _The Two Towers_
(The Wise will remove 'se' to reach me. The Foolish will not!)

Low-carb Brown-butter Brownies
 

Bill O'Meally wrote:

1/2 cup xylitol
1/3 cup polydextrose

Both of those are items that I am not willing to deduct from my carb
count. This would make what I would call slow-carb rather than low-carb
brownies. Each of us get to make our own decisions on the stance, but I
do advocate taking Harlan Ellison's stance - "You are not allowed to
have your own opinion. You're only allowed to have your own *informed*
opinion". Deducting the carbs of these ingredients because it says so
on their labels isn't an informed decision if that's your only reason
for the deduction. Deducting the carbs because you have a long term
history of disagreeing with me, that's a much better reason!

1/2 cup Hi Maze

I suspect the same applies to this.

1/2 cup sugar-equivalent liquid sucralose

I take it this is a brand like the ones used at espesso bars not the
much more concentrated Sweetfreez.

Low-carb Brown-butter Brownies
 

On May 17, 12:04*am, Bill O'Meally wrote:
Makes 16 brownies

INGREDIENTS:

1 1/4 stick unsalted butter

1/2 cup xylitol
3/4 cup cocoa
1/4 tsp salt

1/3 cup polydextrose
1 Tbsp wheat protein isolate
1/2 cup Hi Maze

1 tsp vanilla extract
1/2 cup sugar-equivalent liquid sucralose
2 large eggs, cold
1-2 Tbsp water

1 cup lightly toasted, coarsely chopped walnuts

DIRECTIONS:

Preheat oven to 325 F

Heat a thick-bottomed skillet on medium heat. Cut butter into
tablespoon-sized pieces and add to skillet. Whisk frequently. Butter
should foam a bit after melting, then subside. WATCH CAREFULLY as brown
bits start to form and a nutty aroma arises from the butter.
IMMEDIATELY remove the butter and place on a cool surface to stop the
cooking. If black specks form, toss it. You screwed up!

Line an 8x8 baking dish with aluminum foil, leaving a couple inches to
overhang, and spray with Pam.

Combine xylitol, cocoa and salt in mixing bowl. Add brown butter,
scraping all the brown bits, and mix well. Allow to cool a bit (5
minutes).

Beat in one egg vigorously. *Beat in the second egg.

Combine polydextrose, WPI and Hi Maze in bowl. Mix into cocoa-egg
mixture. Add vanilla and liquid sucralose and beat vigorously 60
strokes. Slowly add water to achieve a spreadable consistency.

Stir in nuts. Spread batter in foil-lined baking dish. Bake 25 minutes,
or until toothpick inserted in center comes out not quite clean.

Cool dish on rack. Lift foil to remove brownies, then remove brownies
from the foil. Cut into 16 squares.

Modified from Bon Appetit, Feb 2011

--
Bill O'Meally
"Wise Fool" -- Gandalf, _The Two Towers_
(The Wise will remove 'se' to reach me. The Foolish will not!)

Two things I'd be concerned about. One is the xylitol which
is a sugar alcohol. Many people have digestive
issues from at least some of them. The other is the Hi-Maize
which apparently is a starch that is supposed to wind up
digested in the latter part of the digestive tract. Those have
always been suspect as to whether the carbs do in fact
wind up impacting you anyway, along the lines of the
debates here with Dreamfields pasta.

Low-carb Brown-butter Brownies
 

On 2011-05-17 10:35:13 -0500, Doug Freyburger said:

Bill O'Meally wrote:
1/2 cup sugar-equivalent liquid sucralose

I take it this is a brand like the ones used at espesso bars not the
much more concentrated Sweetfreez.

The latter. I use 12 drops in this recipe.


--
Bill O'Meally
"Wise Fool" -- Gandalf, _The Two Towers_
(The Wise will remove 'se' to reach me. The Foolish will not!)

Thanks for sharing nice recipe of Low-carb Brown-butter Brownies . I would like to try this at home .

Low-carb Brown-butter Brownies
 

On 2011-06-16 22:56:35 -0500, Arregaithel said:

Thanks for sharing nice recipe of Low-carb Brown-butter Brownies . I
would like to try this at home .

Thank-you. I hope you enjoy them as much as I do.
--
Bill O'Meally
"Wise Fool" -- Gandalf, _The Two Towers_
(The Wise will remove 'se' to reach me. The Foolish will not!)

Thanks alot for sharing low carb diet . Ithink sometimes i should try this . Because right now i am at low carb diet because of my disorder . i have alots of SCD diet recipes those help alots for my to managing my symptoms .