Stop playing with that nasty stuff and eat some GOOD Junk. hehe I’ve made this as simple as it can be made and still turn out perfect. Try it. I have hundreds of more recipes.
Brownies (low carb)
Chef X - Brownies
Servings :10 minis
Amount Measure Ingredient – Preparation Method
31 grams unsalted butter
31 grams dark chocolate
11 gram protein Powder (low carb grow)
8 gram unsweetened cocoa powder
18 grams dark chocolate – chopped
1 large eggs
50 ml splenda
Cut the butter into smallish cubes and tip into a medium bowl. Break the dark chocolate (first part) into small pieces and drop into the bowl. Fill a small saucepan about a quarter full with very hot water, then sit the bowl on top so it rests on the rim of the pan, NOT touching the water. Put over low heat until the butter and chocolate have melted, stirring occasionally to mix them. Now remove the bowl from the pan. Leave the melted mixture to cool to room temperature.
While you wait for the chocolate to cool, position a shelf in the middle of the oven and turn the oven on to 150C(300F). Grease the mini muffin pan with butter and dust with flour. Now tip the protein powder and cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.
With a large sharp knife chop the remaining chocolate into chunks on a board. The slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife over the chocolate and press the tip down on the board, then bring the rest of the blade down across the chocolate to chop it into pieces, then turn the board 90 degrees and again work across the chocolate so you end up with rough tiny squares.
Break the eggs into a large bowl and tip in the splenda. with an electric mixer on maximum speed, whisk the eggs and splenda until the look thick and creamy, like a milk shake. this can take 3 to 8 minutes, depending on how powerful your mixer is, so don’t lose heart. you’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
Pour the cooled chocolate mixture over the eggy mouse, then gently fold together with a rubber spatula.
Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa, protein powder and flour, shaking the sieve from side to side, to cover the top evenly. Gently fold inn this powder. Don’t overdo it. Finally stir in the chocolate chunks.
Pour the mixture into the tins scraping every bit out of the bowl with the spatula.
Place in oven for 8 minutes.