DELICIOUS Protein Brownies

Ok, so taking out the baking powder didn't help either.  I think the best recipe is still the first one I posted.  I love the flavor of the Maltitol so note to self, don't eat on a completely empty stomach.  I will keep experimenting on how to make these fudgy, but until then the first recipe is quite delicious.  I think the Maltitol also makes them a little more moist than with Splenda for some reason, because every batch I've made with Splenda has been more dry.  I ran out of Maltitol, but I've ordered some Erythritol because I have been reading about that as well.  Will post if I come up with a better version!

Have you ever baked with erythritol before?  I have and it gives a cooling sensation to things so it is weird.  Erythritol also recrystalizes easily.  If I were you I would try part erythritol and part maltitol (and even part splenda).  Other sugar alcohols help reduce the recrystallizaton of it and synergy of different ingredients help reduce the cooling (really like mint cools is what it feels like).  I would also measure the amount of erythritol you use, then stick it in a blender or magic bullet to powder it... this will help with the texture.

This sounds really good.  I wonder if adding some SF Chocolate Syrup might help make it a little more fudgy??  It would also add moisture. 

Just thinking out loud....

Why not add some sour cream or cream cheese to the recipe? That might help and give it some moistness too.