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!)