Double Chocolate Brownies Low Sugar Food

DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside.
• Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
• Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and semisweet chocolate chips with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 16 small pieces.

LOW CARB DOUBLE CHOCOLATE WALNUT BROWNIES

Steps:

• Preheat oven to 325 degrees F.
• Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides.
• Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.
• With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture.
• With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool completely before frosting with low carb chocolate frosting. Cut into 5 rows by 5 rows to make 25 pieces.
• Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.

DOUBLE CHOCOLATE BROWNIES {LOW SUGAR}

Steps:

• Preheat the oven to 350ºF. Line a 13 × 9-inch baking dish with parchment paper, leaving 2 inches of overhang on each side, and coat with cooking spray.
• Combine the sweet potatoes, nut butter, coconut oil, egg, and egg yolk in a food processor. Process until very smooth, making sure no chunks of sweet potato remain, about 1 minute.
• Scrape down the side of the bowl and add the maple syrup and vanilla. Process until combined, about 30 seconds.
• Add the cocoa powder, salt, and baking soda and process until all the dry ingredients are incorporated, about 1 minute more. Fold in 1 cup of the chocolate chips.
• Pour the batter into the prepared pan, spread it into an even layer, and sprinkle with the remaining 2 tablespoons chocolate chips. Bake until the top is set and a toothpick inserted into the center comes out with a few moist crumbs, 27 to 30 minutes. Let the brownies cool slightly. Cut into 24 bars.

ULTIMATE DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 325 degrees F.
• In a medium saucepan, combine 6 ounces chocolate with butter, sugar, and water. Cook over low heat, stirring, until melted. Set aside to cool a bit. Break up the remaining chocolate and stir into melted chocolate mixture. Whisk in eggs, flour, and salt. Add walnuts if desired. Batter will be thick and lumpy. Spray a 9-inch square pan with non-stick spray and scrape batter into pan. Bake for 30 to 35 minutes. Set on rack to cool. Garnish with powdered sugar.

SUPER-MOIST DOUBLE DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 325°F.
• Grease and flour 13x9-inch pan or spray it with Bakers Joy.
• Melt the unsweetened chocolate and butter.
• Cool (see note below).
• Beat the eggs, salt, and sugar until ingredients are light and creamy.
• Fold in the chocolate/butter mixture and the vanilla.
• Add flour and beat until batter is smooth.
• If using optional nuts, fold in now.
• Pour half of batter in pan and spread to cover bottom.
• Break candy bars in half and place over batter.
• Spoon remaining batter on top and spread as evenly as possible.
• Bake 23-35 minutes or until set.
• Do not overbake.
• Cool completely.
• With serrated knife, cut into squares.
• MELTING CHOCOLATE: I place the butter and chocolate in a small glass bowl and sit the bowl on the burner to my drip coffee maker when I first start this recipe.
• It melts the chocolate to perfection, and cleanup is so easy.

DOUBLE CHOCOLATE BROWNIES

Steps:

• brownies:.
• Beat butter, sugar, and vanilla in a mixing bowl.
• Add eggs, beating just until blended.
• Add flour, cocoa, baking powder, and salt; stir until blended.
• Fold in chocolate chips.
• Spread in a greased 9-inch square baking pan and bake 30 minutes (or until toothpick inserted near the center comes out clean) at 350 degrees.
• Cool.
• frosting:.
• Cut butter into powdered sugar/cocoa and add in vanilla.
• Stir in enough milk to make frosting smooth.
• Frost brownies and enjoy!