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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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These low-carb, soy-free brownies have a gooey center, almost like molten chocolate cake. Eat them off a plate or out of a bowl. Ingredients:
1 1/2 ounces baker's unsweetened chocolate squares |
6 tablespoons butter |
1/2 teaspoon vanilla extract |
1/2 cup erythritol (zsweet) |
1 teaspoon stevia (2 packets of sweetleaf brand) |
2 teaspoons splenda sugar substitute |
1/2 teaspoon blackstrap molasses |
3 eggs |
6 tablespoons sifted coconut flour |
1/4 teaspoon baking powder |
1/8 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees.
2. Line a loaf pan with aluminum foil, and butter the foil generously.
3. Melt butter and chocolate in microwave for 30 seconds; stir and microwave in additional 15 second increments until fully melted.
4. Beat with electric mixer until smooth.
5. Add eggs one at a time, beating after each addition.
6. Add vanilla and sweeteners and mix again.
7. Combine coconut flour, baking powder and salt in a separate bowl and mix to combine.
8. Add dry ingredients to wet or vice versa. Mix well.
9. Pour into butter loaf pan.
10. Place loaf pan in a larger pan. Insert into preheated oven.
11. Pour boiling water into large pan, so that the loaf pan is surrounded by about an inch of hot water.
12. Bake for 25 minutes. Edges will be firm but center will still be very very moist.
13. Carefully remove from oven.
14. Serve warm or cooled. Try with low-carb vanilla ice cream.
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