Low Carb Brownies - YUM!
These are not low calorie and should not be used as a daily treat!!! The calories are there...just not the sugar. As Scott says, "...all things in moderation." Warning...this recipe is not for those who do not dearly love dark chocolate. It is very, very rich but since we are all about quality rather than quantity...this is fabulous! After testing many recipes, this is our favorite chocolate. Enjoy! 8 oz. cream cheese 5 eggs 2 teaspoons vanilla extract 1/2 cup heavy cream 1/2 cup cocoa powder (I use Droste) 2 Tablespoons butter, melted 1/4 teaspoon baking soda 1/3 cup Splenda Granular 1/3 cup Steel's Nature's Sweet Crystals 1/3 cup Erythritol Soften cream cheese and whip with mixer until fluffy. In a separate bowl beat eggs with cream and butter. Set aside. To cream cheese add cocoa powder, baking soda and sweeteners. Mix until smooth. Slowly add egg mixture to cream cheese and continue to whip until mixture resembles cake batter. Pour into an 8 inch square pan that has been lined with parchment paper that has been greased and floured. Bake @ 325 in a water bath for 40 minutes or until set and puffy. Cool to room temperature and frost with ganache. Store in fridge. Ganache 1/2 cup heavy cream 4 - 6 squares Valor sugar free bittersweet chocolate, chopped Heat cream until bubbles form on the edge and then add chopped chocolate. Stir until melted. Mixture will thicken as it cools.