Recipe by Lou
Finally! a great tasting brownie that taste's like it wasn't low carb! I found the recipe online someplace and made my own changes. The frosting can be added,(its great that way) or left off. Made with almond flour.It keeps really great in the frig, also.
Top Review by Mountain Horse
Don't see how ANYONE could give this any stars at all! A lot of ingredients and prep time for a "brownie" that tasted like someone had vacuumed up a bunch of cocoa powder and Splenda, emptied the bag into a bowl, combined it with some liquid and baked it. Yuck!!! The aftertaste of the Splenda was awful as well. Very bitter, dry and crumbly.
- 8 ounces cream cheese, at room temperature
- 1 cup unsalted butter, at room temperature
- 4 ounces unsweetened chocolate, melted and cooled
- 1 1⁄4 cups Splenda granular (sugar substitute )
- 4 large eggs
- 2 teaspoons instant coffee granules
- 1 1⁄2 teaspoons pure vanilla extract
- 1 1⁄2 cups almond meal
- 6 tablespoons cocoa powder
- 1⁄4 teaspoon sea salt
- 1 1⁄2 teaspoons baking powder
- 1⁄2 cup pecans, chopped
- 3 tablespoons butter, softened
- 5 tablespoons cocoa powder
- 1 cup Splenda granular (sugar substitute )
- 1⁄3 cup heavy cream
- 1 teaspoon vanilla
Directions See How It's Made
- Preheat the oven to 350°F Spray a 13 x 9-inch baking pan with baking spray.
- In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and extracts. Beat until combined.
- Add the almond meal, cocoa, salt, and baking powder to the chocolate mixture and beat well.
- Stir in the chopped pecans.
- Scrape into the prepared pan and smooth the top.
- --Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before frosting.
- Mix all ingredients ina bowl, and beat combined. Spread over brownies. Be sure they are cool before frosting.