6 Reviews

Personally I couldn't, in all honesty, relish the taste of these brownies. Splenda in soft drinks..delicious! Splenda in the brownies has an unpleasant aftertaste...ugh! I'll opt to "do without". PatZ (Low Carb Lifestyler)

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Trish in TEXAS January 03, 2004

I just made this recipe! All I can say is gross! Im trying to do low carb foods and I crave chocolate so Im trying to find recipes that are chocolaty. This one can honestly make me dislike chocolate when its all done. For now, I think I will stick with Atkins chocolate bars, they are the closest thing to eating chocolate. I would suggest anyone waste their time, energy, and money to make this.

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Dovely2 February 15, 2012

I had high hopes for these brownies, however; I think they missed the mark. I found these to be dry and crumbly. The flavor was all-right now however; the texture...wasn't pleasant. Instead of using unsweetened chocolate I replaced it with 4 TBS butter and 12TBS unsweetened cocoa powder (3 TBSP of cocoa and 1 TBSP of butter per ounce of chocolate). Even with the additional moisture from the butter...it didn't improve the moisture/texture. I won't be making these again.

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Johnsdeere October 19, 2010

Sounds great!

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Doxielvr3 April 21, 2010

after making DH a batch of traditional brownies the craving was so bad i couldn't stand it. so i tried these and all i can say is WOW! i pretty much followed the recipe, but i left out the pecans, used 1/2 splenda and 1/2 xylitol (sugar alcohol, no after taste), and used cocoa and oil instead of the unsweet chocolate since i was out of it. the batter tasted fantastic if a bit grainy from the almonds. they give it a nutty taste which is nice. and the texture is slightly different than traditional brownies, but i also ground my almonds in my processor and it wasn't as fine as the flour you can buy. i seriously think i could give these to DH and he wouldn't know the difference. i didn't bother with the frosting, i'm sure they'd be that much better if i used it. this is one of those things i'll keep on hand, maybe even freeze in individual servings so i can pull one out when i'm having a chocolate attack! thanks Jodi!

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MuddyMommaPottery February 01, 2008

I used almond flour and about 1/2 cup more of splenda and no nuts! Absolutely wonderful!!!

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MIKE MATTHEWS September 23, 2005
Flourless (Low Carb) Brownies