Carb-Quick brownies

I made the brownies per the recipe I found on the Carb-Quick box. End result
was good, but was more "cakey" than I like. I didn't overbake them - no hard
crust or burnt edges. What should I do next time to get more of a "fudgy"
end result? Add oil or more butter (recipe called for 3/4 stick butter)? Add
another egg? The batter seemed a *little* thick when I was pouring it into
the baking pan, but that was comparing to brownies from a box mix, with
refined flour, sugar, etc. Wasn't sure what to expect or if making that
comparison was correct, so I left well enough alone. Now I know that I
should have added something, but not sure what that something is.

I think next time I'll add a bit more Splenda. The sweetness is OK on this
batch, but could be enhanced a little.

I have the Carb-Quick and also have some carbalose flour. I'm pretty sure I
can find a bunch of recipes that are suitable for using each of these
products, but if you have a favorite I would be appreciative. Personally I'm
looking forward to getting some fresh berries and making some cobbler.

Brownies are not low carb.


"Principal Skinner" skinner*at*springfieldcityschools.edu wrote in message
...
I made the brownies per the recipe I found on the Carb-Quick box. End
result was good, but was more "cakey" than I like. I didn't overbake them -
no hard crust or burnt edges. What should I do next time to get more of a
"fudgy" end result? Add oil or more butter (recipe called for 3/4 stick
butter)? Add another egg? The batter seemed a *little* thick when I was
pouring it into the baking pan, but that was comparing to brownies from a
box mix, with refined flour, sugar, etc. Wasn't sure what to expect or if
making that comparison was correct, so I left well enough alone. Now I know
that I should have added something, but not sure what that something is.

I think next time I'll add a bit more Splenda. The sweetness is OK on this
batch, but could be enhanced a little.

I have the Carb-Quick and also have some carbalose flour. I'm pretty sure
I can find a bunch of recipes that are suitable for using each of these
products, but if you have a favorite I would be appreciative. Personally
I'm looking forward to getting some fresh berries and making some cobbler.

Sugar is one of the things that gives brownies their heaviness. You could
try a combination of sweeteners, add some polydextrose and erythritol. I
put about a quarter cup of erythritol in my last batch of muffins along with
the half cup of Splenda and not only did it make them a bit sweeter but it
made them heavier and moister. My muffins are an ongoing experiment. Since
I make them frequently they make a good subject for experimentation as one
can easily discern the effect of a single change.

Principal Skinner wrote:
| I made the brownies per the recipe I found on the Carb-Quick box. End
| result was good, but was more "cakey" than I like. I didn't overbake
| them - no hard crust or burnt edges. What should I do next time to
| get more of a "fudgy" end result? Add oil or more butter (recipe
| called for 3/4 stick butter)? Add another egg? The batter seemed a
| *little* thick when I was pouring it into the baking pan, but that
| was comparing to brownies from a box mix, with refined flour, sugar,
| etc. Wasn't sure what to expect or if making that comparison was
| correct, so I left well enough alone. Now I know that I should have
| added something, but not sure what that something is.
|
| I think next time I'll add a bit more Splenda. The sweetness is OK on
| this batch, but could be enhanced a little.
|
| I have the Carb-Quick and also have some carbalose flour. I'm pretty
| sure I can find a bunch of recipes that are suitable for using each
| of these products, but if you have a favorite I would be
| appreciative. Personally I'm looking forward to getting some fresh
| berries and making some cobbler.

On Mar 10, 4:43*pm, "FOB" wrote:
Sugar is one of the things that gives brownies their heaviness. *You could
try a combination of sweeteners, add some polydextrose and erythritol. *I
put about a quarter cup of erythritol in my last batch of muffins along with
the half cup of Splenda and not only did it make them a bit sweeter but it
made them heavier and moister. *My muffins are an ongoing experiment. *Since
I make them frequently they make a good subject for experimentation as one
can easily discern the effect of a single change.

Principal Skinner wrote:

| I made the brownies per the recipe I found on the Carb-Quick box. End
| result was good, but was more "cakey" than I like. I didn't overbake
| them - no hard crust or burnt edges. What should I do next time to
| get more of a "fudgy" end result? Add oil or more butter (recipe
| called for 3/4 stick butter)? Add another egg? The batter seemed a
| *little* thick when I was pouring it into the baking pan, but that
| was comparing to brownies from a box mix, with refined flour, sugar,
| etc. Wasn't sure what to expect or if making that comparison was
| correct, so I left well enough alone. Now I know that I should have
| added something, but not sure what that something is.
|
| I think next time I'll add a bit more Splenda. The sweetness is OK on
| this batch, but could be enhanced a little.
|
| I have the Carb-Quick and also have some carbalose flour. I'm pretty
| sure I can find a bunch of recipes that are suitable for using each
| of these products, but if you have a favorite I would be
| appreciative. Personally I'm looking forward to getting some fresh
| berries and making some cobbler.

It would help if you post the CQ recipe so we can see what's in it to
begin with.

Principal Skinner wrote:
I made the brownies per the recipe I found on the Carb-Quick box. End result
was good, but was more "cakey" than I like. I didn't overbake them - no hard
crust or burnt edges. What should I do next time to get more of a "fudgy"
end result? Add oil or more butter (recipe called for 3/4 stick butter)? Add
another egg?

Sorry, I have never used Car-Quick, so I can only speak in general.

For fudgy, chewy brownies, use more chocolate and less flour, you can
also reduce the amount of leavening agent (baking soda, baking powder).
Do not add more butter or eggs, that could make them lighter. The batter
for brownies is usually thick, too thick to pour. You have to spread it
out in the pan with the back of a spoon.

Best of luck, and enjoy experimenting.

Becca

wrote in message
...
On Mar 10, 4:43 pm, "FOB" wrote:
Sugar is one of the things that gives brownies their heaviness. You could
try a combination of sweeteners, add some polydextrose and erythritol. I
put about a quarter cup of erythritol in my last batch of muffins along
with
the half cup of Splenda and not only did it make them a bit sweeter but it
made them heavier and moister. My muffins are an ongoing experiment. Since
I make them frequently they make a good subject for experimentation as one
can easily discern the effect of a single change.

Principal Skinner wrote:

| I made the brownies per the recipe I found on the Carb-Quick box. End
| result was good, but was more "cakey" than I like. I didn't overbake
| them - no hard crust or burnt edges. What should I do next time to
| get more of a "fudgy" end result? Add oil or more butter (recipe
| called for 3/4 stick butter)? Add another egg? The batter seemed a
| *little* thick when I was pouring it into the baking pan, but that
| was comparing to brownies from a box mix, with refined flour, sugar,
| etc. Wasn't sure what to expect or if making that comparison was
| correct, so I left well enough alone. Now I know that I should have
| added something, but not sure what that something is.
|
| I think next time I'll add a bit more Splenda. The sweetness is OK on
| this batch, but could be enhanced a little.
|
| I have the Carb-Quick and also have some carbalose flour. I'm pretty
| sure I can find a bunch of recipes that are suitable for using each
| of these products, but if you have a favorite I would be
| appreciative. Personally I'm looking forward to getting some fresh
| berries and making some cobbler.

It would help if you post the CQ recipe so we can see what's in it to
begin with.

Here goes. Note that I did not make the frosting, so can't speak to how that
tastes.

3/4 stick butter
4 ounces unsweetened baking chocolate
2 cups Splenda
2 teaspoons vanilla
4 whole eggs
1 egg yolk
3/4 cup Carbquik
3/4 cup walnut, chopped

Chocolate Frosting:

2 tablespoons butter
2 ounces unsweetened baking chocolate, cut into pieces
2 cups powdered Splenda
2 to 3 tablespoons hot water
Note: To make powdered Splenda, add the Splenda to a food processor and
pulse till very fine. This can also be done in a coffee grinder in smaller
batches.

Brownie: -Heat oven to 350ºF. Grease bottom and sides of square pan, 9x9x2
inches.
-Melt butter and chocolate in 1-quart saucepan over low heat, stirring
constantly.
-Cool slightly and add Splenda to chocolate and blend well till smooth.
-Beat vanilla and eggs in medium bowl with electric mixer on high speed 5
minutes. Beat in chocolate mixture on low speed.
-Beat in carbquik just until blended. Stir in walnuts. Spread in pan.
-Bake 15 to 20 minutes or just until brownies spring back in the middle and
begin to pull away from sides of pan.
-Cool completely in pan on wire rack. Spread with Chocolate Frosting. Cut
into 4 rows by 4 rows

Source: http://www.tovaindustries.com/carbalose/page1.html

I ended up baking for 18 minutes. Brownies never did pull away from the side
of the pan, but they did "spring back". They came out of the pan easily
(clear Pyrex glass with plenty of non-stick spray). Chocolate was in one
ounce squares, and I used appropriate measuring utensils for everything else
while preparing. I nuked the chocolate and butter instead of using the
stove, and it came out very smooth and silky.

Again, they turned out fine - if you like your brownies more cake-like then
you would find these damn near perfect. If I knew that I would get these
results every time and there was no way to make them more fudgy, I would
still make them. I would just rather have them "fudgier". Thanks for any
tips to get that result.

Also - I originally spelled it "Carb-Quick" - the manufacturer actually
calls it "Carbquik". Might be helpful for Google searches and the like to
use the right term.

On Mar 11, 10:44*am, "Principal Skinner"
skinner*at*springfieldcityschools.edu wrote:
wrote in message

...
On Mar 10, 4:43 pm, "FOB" wrote:





Sugar is one of the things that gives brownies their heaviness. You could
try a combination of sweeteners, add some polydextrose and erythritol. I
put about a quarter cup of erythritol in my last batch of muffins along
with
the half cup of Splenda and not only did it make them a bit sweeter but it
made them heavier and moister. My muffins are an ongoing experiment. Since
I make them frequently they make a good subject for experimentation as one
can easily discern the effect of a single change.

Principal Skinner wrote:

| I made the brownies per the recipe I found on the Carb-Quick box. End
| result was good, but was more "cakey" than I like. I didn't overbake
| them - no hard crust or burnt edges. What should I do next time to
| get more of a "fudgy" end result? Add oil or more butter (recipe
| called for 3/4 stick butter)? Add another egg? The batter seemed a
| *little* thick when I was pouring it into the baking pan, but that
| was comparing to brownies from a box mix, with refined flour, sugar,
| etc. Wasn't sure what to expect or if making that comparison was
| correct, so I left well enough alone. Now I know that I should have
| added something, but not sure what that something is.
|
| I think next time I'll add a bit more Splenda. The sweetness is OK on
| this batch, but could be enhanced a little.
|
| I have the Carb-Quick and also have some carbalose flour. I'm pretty
| sure I can find a bunch of recipes that are suitable for using each
| of these products, but if you have a favorite I would be
| appreciative. Personally I'm looking forward to getting some fresh
| berries and making some cobbler.

It would help if you post the CQ recipe so we can see what's in it to
begin with.

Here goes. Note that I did not make the frosting, so can't speak to how that
tastes.

3/4 stick butter
4 ounces unsweetened baking chocolate
2 cups Splenda
2 teaspoons vanilla
4 whole eggs
1 egg yolk
3/4 cup Carbquik
3/4 cup walnut, chopped

Chocolate Frosting:

2 tablespoons butter
2 ounces unsweetened baking chocolate, cut into pieces
2 cups powdered Splenda
2 to 3 tablespoons hot water
Note: To make powdered Splenda, add the Splenda to a food processor and
pulse till very fine. This can also be done in a coffee grinder in smaller
batches.

Brownie: -Heat oven to 350ºF. Grease bottom and sides of square pan, 9x9x2
inches.
-Melt butter and chocolate in 1-quart saucepan over low heat, stirring
constantly.
-Cool slightly and add Splenda to chocolate and blend well till smooth.
-Beat vanilla and eggs in medium bowl with electric mixer on high speed 5
minutes. Beat in chocolate mixture on low speed.
-Beat in carbquik just until blended. Stir in walnuts. Spread in pan.
-Bake 15 to 20 minutes or just until brownies spring back in the middle and
begin to pull away from sides of pan.
-Cool completely in pan on wire rack. Spread with Chocolate Frosting. Cut
into 4 rows by 4 rows

Source:http://www.tovaindustries.com/carbalose/page1.html

I ended up baking for 18 minutes. Brownies never did pull away from the side
of the pan, but they did "spring back". They came out of the pan easily
(clear Pyrex glass with plenty of non-stick spray). Chocolate was in one
ounce squares, and I used appropriate measuring utensils for everything else
while preparing. I nuked the chocolate and butter instead of using the
stove, and it came out very smooth and silky.

Again, they turned out fine - if you like your brownies more cake-like then
you would find these damn near perfect. If I knew that I would get these
results every time and there was no way to make them more fudgy, I would
still make them. I would just rather have them "fudgier". Thanks for any
tips to get that result.

Also - I originally spelled it "Carb-Quick" - the manufacturer actually
calls it "Carbquik". Might be helpful for Google searches and the like to
use the right term.- Hide quoted text -

- Show quoted text -


I'd try using the following substitute for sugar. For each cup of
sugar, use:

1 Cup Polydextrose
2 Tbsp Erythritol
2 Tbsp Xylitol
1/3 Cup sweetening equiv of liquid splenda


I use this as a sub for sugar in baking, ice cream, etc with recipes
that call for sugar. The PDX adds texture. I made brownies with it
using a recipe off a can of cocoa and they definitely came out chewy.
You have to add the PDX slowly, as it can bind up. If it does,
heating it slowly and a lot of mixing will recover it. Honeyville
Farms sells PDX online. I got the E and X at the local health food
store. You could also increase the butter a bit.

Also, from a quick look at the CarbQuik recipe, the carb count doesn't
look right. They claim 2g of carb per serving and get 16 servings.
Yet the recipe calls for 2 cups of Splenda. I'm not sure anyone here
ever figured out exactly how many carbs are in a cup of Splenda,
because it's not labeled that way. But working from 0g for 1 tsp,
yields a max of 24g per cup. It could be less. But that's why I
use liquid, which is zero, for recipes that use a lot.

Another thing I forgot to suggest is not cooking them as long, brownies
should be cooked just until they are barely done in the center. They will
continue to cook for a bit after they come out of the oven.

Principal Skinner wrote:
|
| I ended up baking for 18 minutes. Brownies never did pull away from
| the side of the pan, but they did "spring back". They came out of the
| pan easily (clear Pyrex glass with plenty of non-stick spray).
| Chocolate was in one ounce squares, and I used appropriate measuring
| utensils for everything else while preparing. I nuked the chocolate
| and butter instead of using the stove, and it came out very smooth
| and silky.
|
| Again, they turned out fine - if you like your brownies more
| cake-like then you would find these damn near perfect. If I knew that
| I would get these results every time and there was no way to make
| them more fudgy, I would still make them. I would just rather have
| them "fudgier". Thanks for any tips to get that result.
|
| Also - I originally spelled it "Carb-Quick" - the manufacturer
| actually calls it "Carbquik". Might be helpful for Google searches
| and the like to use the right term.

There are 16 g carb in a cup of Splenda.

wrote:
|
| Also, from a quick look at the CarbQuik recipe, the carb count doesn't
| look right. They claim 2g of carb per serving and get 16 servings.
| Yet the recipe calls for 2 cups of Splenda. I'm not sure anyone here
| ever figured out exactly how many carbs are in a cup of Splenda,
| because it's not labeled that way. But working from 0g for 1 tsp,
| yields a max of 24g per cup. It could be less. But that's why I
| use liquid, which is zero, for recipes that use a lot.

"FOB" wrote in message
. ..
There are 16 g carb in a cup of Splenda.

wrote:
|
| Also, from a quick look at the CarbQuik recipe, the carb count doesn't
| look right. They claim 2g of carb per serving and get 16 servings.
| Yet the recipe calls for 2 cups of Splenda. I'm not sure anyone here
| ever figured out exactly how many carbs are in a cup of Splenda,
| because it's not labeled that way. But working from 0g for 1 tsp,
| yields a max of 24g per cup. It could be less. But that's why I
| use liquid, which is zero, for recipes that use a lot.


After you posted this I did some searching. Several sites state that there
are 24 g of carbs in a cup of Splenda. It is more carbs than I had ever
considered or counted. I knew there was filler in the bags of Splenda, but
had *conveniently* forgotten about them when counting carbs. Now I know
better. Knowing that is worth a lot.

Something else I discovered while searching for the above - there is less
filler in the packets of Splenda than in the big bags. I am sure several of
you knew that, but I didn't. That filler has carbs in it. Of course the
serving size in the big bags comes in right under the threshold where the
USDA says you have to count it, so the manufacturer of Splenda can legally
say that it is carb free and has zero calories, when that really isn't true.
On the surface, that makes the Splenda in big bags and Splenda in packets
seem identical, save for the packaging.

My two cups of Splenda in the brownie recipe certainly add up to a
significant carb count. Compound that with the fact that there is no way on
this earth that I will get 16 servings out of one batch, and all of a sudden
I've got empty carbs that I have not been counting.

So now when I am comparison shopping and I see the carton of Splenda packets
right next to the double bags of Splenda (Sam's sells it both ways), I know
now that these aren't identical products in different size packages. It just
might be worth the effort to open up a bunch of little packets if it means I
won't be introducing a bunch of carby filler to my recipes.

They also carry the liquid (DaVinci) Splenda. Didn't previously consider
buying that, but now I will.

Thanks to all for starting this tangent - it is very helpful.