Sugar Free Brownies from the Not-As-Naughty List

It's no secret that one of my fave foods is on the Naughty List: brownies.  I won't mention the Ghiradelli Brownies that I never make.  *whistle*

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Nope.  NEVER.  Of course I wouldn't TOUCH sugar.  *innocent whistle*

HOW-EVER.  I can only have "this much," (indicates with fingers, a very small amount) because brownies are a straight shot to reactive hypoglycemia hell.

I just saw this recipe via Bariatric Eating, and DO WANT. 

I will be making this recipe, likely quadrupled because 1/2 cup flour can't stretch that far in six faces — can it?  :x  Not that I would be squirreling the pan away for myself, or anything.  That said, I WILL try this and report back on the… erm… potential side effects.  I have to pre-disclose. Truvia has one of the best TASTES, it's a lot like real granulated white sugar.  BUT, some of us (particularly post gastric bypass or perhaps us sensitive gut peeps…) react to erythritol which is in Truvia.  That is all.

Brownies are worth a minor gut death.  At least once.  Maybe.  Or twice.

SML's SF Brownies with Truvia – Bariatric Eating

  • 1/2 cup butter
  • 2 ounces unsweetened or 70% dark chocolate (or higher)
  •  

  • 2 large eggs
  • 1/2 cup Truvia
  •  

  • 1/2 cup flour
  • 1 cup chopped walnuts or pecans

Preheat oven to 350 degrees.

Melt butter and chocolate in a small saucepan over low heat stirring until smooth – remove from heat to cool. Beat eggs with Truvia in a medium bowl until just blended – stir in cooled chocolate mixture. Fold in flour and walnuts.

Pour into an 8 inch square pan that has been lightly sprayed with nonstick cooking spray. Bake 20 to 25 minutes or until firm but still slightly soft near center. Brownies are best when slightly under-baked. Cool before cutting into 2 inch squares.

The original recipe —

“Maryland Brownies”  from Nick Malgieri’s How to Bake

  • 2 ounces unsweetened chocolate, chopped
  • 1 stick sweet, unsalted butter
  • 2 large eggs
  • 1 cup sugar
  • ½ cup all purpose flour
  • 1 cup nuts of your choosing, chopped (optional)

Pre-heat oven to 350 degrees.

Line an 8 inch square bakin
g pan with foil and spray with non-stick cooking spray. 

Melt butter and chocolate together in a small, heat proof bowl set over barely simmering water.  Remove from water and set aside to cool.

In a medium bowl, whisk together the eggs and the sugar until just combined.  Using a spatula, gently fold in the chocolate-butter mixture, then the flour and lastly the nuts if using. Take care not to over-mix.

Scrape the batter into the prepared pan and bake until they are slightly puffed and just set, roughly 30 minutes.

Wait until they are completely cooled before unmolding and cutting into squares.

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