Candice’s Low Carb Double Chocolate Fudgy Raspberry Brownies

Yet again, one more brownie recipe from me. But your not surprised though are you? I really do LOVE brownies!
These really are absolutely delicious! I mean to D.I.E. for! Best brownie, EVER! H.E.A.V.E.N on Earth! Well you get the point They are sure to become one of your favorites, at least they have for me!

Hope you enjoy!



Ingredients:

1 1/4 cup(175g) raspberries, fresh or frozen defrosted (divided in 2 portions, approx. 3/4 cup + 2 Tablespoons, for puree & 1/3 cup, for topping)
3/4 cup dutch process cocoa
5oz(10 Tablespoons) unsalted butter
3/4 cup Splenda
1/4 cup Xylitol
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 Tablespoons coconut flour
1/8 teaspoon salt
1 recipe Candice’s Sugar Free Low Carb Chocolate Chips(modified recipe below, Chocolate Raspberry Chips)

Instructions:

Preheat oven to 350F
Line bottom of 9″x9″ square pan with parchment paper. If you do not have parchment, you can butter the pan. Set aside.

Puree raspberries in food processes or blender. Push through fine mesh strainer to get seeds out. Set aside.

In small bowl combine coconut flour & salt. Set aside.
In small bowl add eggs and whisk until all combined. Set aside.

In heat proof bowl, heat butter until melted over pot of simmering water. Remove from heat and whisk in cocoa powder. Mix until smooth.
Whisk in Splenda & Xylitol. Whisking quickly add eggs slowly. Mix until smooth.
Whisk in raspberry puree.
Last whisk in coconut flour & salt. Mix until smooth.
Fold in 3/4 of your chocolate chips.

Pour batter into prepared pan. Smooth evenly.

Sprinkle remaining chocolate chips on top, gently press them down. Sprinkle the remaining raspberries on top as well.

Bake at 350F for 30 minutes.
You will take these out when the middle is set but still gooey.

Let cool in pan until room temperature, then completely cool in refrigerator before cutting(at least 2 hours)

Cut in to 12 equal sized pieces.

Can be kept in refrigerator in air tight container for up to 1 week or kept frozen for up to 6 weeks.



Nutritional information for 1 brownie:
Energy 215 kcal
Carbohydrate, Total 13.95 g
Sugars, total 0.84 g
Fiber, total dietary 4.36 g
Sugar alcohol 4.03 g
Protein 4.14 g
Total lipid (fat) 16.60 g

NET CARBS: 5.56 g

Candice’s Low Carb Sugar Free Chocolate Chips(modified for this recipe, Chocolate Raspberry Chips)

Ingredients:

1/4 cup + 2 Tablespoons cocoa powder *
1/4 cup(2oz) unsalted butter
4 drops liquid Sucralose (I use EZ-Sweetz)**
2 Tablespoon Sugar Free Raspberry Syrup(I use DaVinci***)

Instructions:

In heat proof bowl, melt butter in microwave.
Add cocoa. Stir until smooth.
Add liquid sucrose and stir well. If you want a little sweeter, you can add a few more drops. 8 is enough for me though.

Put chocolate mixture into a pipping bag**** and pipe out chips on a parchment lined cookie/baking sheet.
You can pipe as small or large as you like. I make about the size as a normal chocolate chip.

Put the cookie sheet in the freezer for at least 30 minutes to set up chips.
Peal off chips and store in air tight container or baggie in the freezer until you need to use.

Makes approx. 3/4 cup of chocolate chips.

Nutritional information for 1 recipe:

Energy 581 kcal
Carbohydrate, TOTAL 24.04 g
Sugars, total 0.03 g
Fiber, total dietary 11.97 g
Protein 6.48 g
Total lipid (fat) 51.43 g

Net Carbs 12.07 g

*I use Dutch Process Cocoa. 1 TB has 4g carb & 2g Fiber.
**My bottle says 1 drop = 1 tsp sugar so use less if your bottle says 1 drop = 2 tsp sugar
***If you are able to get raspberry extract, this would turn out better then the sugar free syrup. You would only need about 1/4-1/2 teaspoon the up your liquid Sucralose by a few drops
****If you do not have a piping bag, a small baggie will work just fine. Just use in the same way as a pipping bag. Snip off only a very small part of the corner and use to squeeze through your chocolate.