Wednesday, April 05, 2006

Low-Carb Carbquik Brownies Recipe

Low-carb brownies made with Carbquik have just 2g net carbs!

If you haven't noticed from some of my previous posts already, I absolutely LOVE to cook. I have long been a fan of cooking because I have found that it's a great way to relax while coming up with new and exciting ways to present food.

Just because you are livin' la vida low-carb doesn't mean you shouldn't hang out in the kitchen. As long as you avoid the bad stuff (i.e. sugar, white flour, starchy foods, processed foods), cooking can and should be a joyous time for you to make all kinds of wonderful creations for your family to enjoy. Making them low-carb is even better!

If you haven't already heard of one of the greatest low-carb products I have come across for the low-carb cook, then allow me to introduce it to you. It is a low-carb version of the popular baking mix Bisquik and it's simply called Carbquik.

This stuff is pure magic for anyone looking for the perfect low-carb flour alternative because it works JUST LIKE FLOUR in virtually ANY recipe you have that requires that ingredient. The best part about Carbquik is that it has 90% lower carbs than Bisquik, but tastes just as good!

I have personally used Carbquik to make homemade biscuits, pancakes, pizza crusts, breakfast casserole, and even on fried chicken once! While those "other" low-carb baking mixes use products like soy to make them supposedly healthier, Carbquik uses a wheat-based product called Carbalose instead and has a mere 2g net carbs per serving. COOL DEAL!

Carbquik is sugar-free, high-fiber, low-sodium, high-protein, cholesterol-free, and contains no sugar alcohols.

Now that you know all about this amazing product called Carbquik, how about a low-carb brownie recipe using it to get you started right?! These incredible low-carb brownies bake to chocolately perfection that will have your friends and family begging for you to make more. And at just 2g net carbs per brownie, you can even have TWO! :) ENJOY!


3/4 stick butter
4 ounces Ghiradelli unsweetened baking chocolate
2 cups Splenda
2 teaspoons vanilla
4 whole eggs
1 egg yolk
3/4 cup Carbquik
1/2 cup sugar-free semi-sweet chocolate chips
3/4 cup walnut, chopped

Chocolate Frosting
2 tablespoons butter
2 ounces Ghiradelli unsweetened baking chocolate, cut into pieces
2 cups powdered Splenda
2 to 3 tablespoons hot water

Pre-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 chocolate chips and 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.

For the frosting, melt butter and chocolate over medium heat till smooth. Stir in Splenda and stir until smooth, then add hot water as needed to form a smooth frosting. Spread with Chocolate Frosting. Cut into 4 rows by 4 rows.

Servings: 16
Net Carbs Per Serving: 2g
Total Preparation Time: 20 minutes

A special THANK YOU to Low Carb Connoisseur for providing this delicious recipe for the readers of the "Livin' La Vida Low-Carb" blog.


Blogger kevinpa1 said...

a cup of splenda has 24 carb. Now this recipe uses 4 cups of splenda which is a total of 96 carbs just for the splenda and not concidering any other ingredient. 96 divided by 16 equals 6 carbs per each brownie and thas only the splenda.

Doesn't somebody think they need to do a re-count so somebody who doesn't know any better thinks this recipe is actually low carb.

7/22/2006 11:30 PM  
Blogger Jimmy Moore said...

THANKS for writing, Kevin. I've never counted the carbs in Splenda, but there are other truly ZERO carb sweeteners you could use instead. Use whatever you like the best to keep it at a level of carbs you are comfortable with.

7/23/2006 10:44 AM  

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