This is a major modification of the Miracle Brownie recipe some here may be familiar with. I'm quite pleased with this oat fiber experiment. Pic can be seen here:
http://buttoni.wordpress.com/2010/1...eggys-brownies/
I have baked the regular Miracle Brownie recipe as written on a previous occasion and I frankly found it had too much flax in it. By day two, the brownies almost seemed gritty & grainy with flax. So I reduced it and substituted other ingredients and like the final result! For fun, I baked these this time in a new square muffin top pan I bought. This is still the best low-carb brownie recipe I’ve found to date.
PEGGY'S BROWNIES
INGREDIENTS:
1 stick UNsalted butter, softened
2 c. powdered erythritol
1 tsp. vanilla
4 beaten eggs
1/3 c. heavy cream
2/3 c. strong coffee (or water)
4 oz. melted chocolate, unsweetened
1 c. flax meal (I used dark)
1/3 c. oat fiber (I get mine at Honeyvillegrains.com)
1/3 c. whey protein, unflavored, unsweetened (I use NOW brand for 1 carb per 1/3 c.)
3/4 tsp. salt
1 T. baking powder
½ c. cocoa powder
1 c. granular Splenda (or any equivalent liquid sweetener)
1 c. chopped walnuts
DIRECTIONS: Preheat oven to 350º. In large bowl, melt unsweetened chocolate in microwave. Add the softened butter, erythritol, vanilla, eggs, cream and coffee. Beat well with electric/hand mixer or whisk until smooth. In another bowl, mix all dry ingredients and add to batter, along with chopped walnuts and stir well. Grease 9×13 baking pan and pour batter into pan, spreading evenly. Bake at 350º for about 30 minutes or until center is done using toothpick test. When cool, cut into 24 brownies. If using muffin top pans, fill greased cups 3/4 full (makes 24) and bake only 20 minutes. Do not over brown.
NUTRITIONAL INFO: Makes 24 brownies, each containing:
118 calories
9.8 g fat
6.89 g carbs
3.85 g fiber
3.04 g NET CARBS
4.79 g protein
64 mg sodium
Peggy's Brownies
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