Easy brownie recipe.

[Chris Hobson]

I found this lowish carb brownie recipe online and thought that I would share. I mainly like it because it is really easy and straight forward and doesn't involve a load of pratting around. Ground almonds or almond flour is a new discovery for me but it seems that everyone on this forum has been using it for ages. The recipe originally used the American method of using measuring cups rather than weight for the ingredients. Because lots of online recipes are like this I acquired a set of measuring cups and spoons, £5 from Asda, so that I can do them. The first time I do the recipe I weigh everything and convert it into grams. This is of course needed in order for me to do the carb calculations.

Ingredients. Carb content.
95g Ground almonds 6.9%
25g Cocoa powder 8.7%
5g Baking powder 88.0%
1/4 Teaspoon of salt.
65g Butter. 0.6%
50 ml Water.
2 Eggs 140g
100g Brown sugar. 100%
1 Teaspoon 10g of
vanilla extract 70%

The easy bit is that you now just stick it all in a mixing bowl and mix it. It helps if you melt or at least soften the butter, I had a bit of trouble getting it to mix in. You then grease or line a baking tray, I use those floppy plastic ones, and bake it at 180°C for twenty minutes.

The total weight of the ingredients is 490g. The total weight of carbs is 121g. This gives a carb content of 24.6% overall. I cut mine into 16 squares so that makes it 7.6 grams of carbohydrates per brownie.

 

[Martin62]

I found this lowish carb brownie recipe online and thought that I would share. I mainly like it because it is really easy and straight forward and doesn't involve a load of pratting around. Ground almonds or almond flour is a new discovery for me but it seems that everyone on this forum has been using it for ages. The recipe originally used the American method of using measuring cups rather than weight for the ingredients. Because lots of online recipes are like this I acquired a set of measuring cups and spoons, £5 from Asda, so that I can do them. The first time I do the recipe I weigh everything and convert it into grams. This is of course needed in order for me to do the carb calculations.

Ingredients. Carb content.
95g Ground almonds 6.9%
25g Cocoa powder 8.7%
5g Baking powder 88.0%
1/4 Teaspoon of salt.
65g Butter. 0.6%
50 ml Water.
2 Eggs 140g
100g Brown sugar. 100%
1 Teaspoon 10g of
vanilla extract 70%

The easy bit is that you now just stick it all in a mixing bowl and mix it. It helps if you melt or at least soften the butter, I had a bit of trouble getting it to mix in. You then grease or line a baking tray, I use those floppy plastic ones, and bake it at 180°C for twenty minutes.

The total weight of the ingredients is 490g. The total weight of carbs is 121g. This gives a carb content of 24.6% overall. I cut mine into 16 squares so that makes it 7.6 grams of carbohydrates per brownie.

You could swap out the brown sugar for golden erythritol or similar to make them even lower in carbs

 

[Docb]

Been making brownie using the BBC food, best brownie recipe. Only thing I substitute is dark chocolate for the white chocolate and I use good quality 85%+ dark chocolate. It is so rich and chocolaty, that a very small piece can be nibbled with a cup of tea and be just as satisfying as a normal piece of ordinary brownie.

Have not worked out the carbs but my meter shows my system can cope with it whereas it would not with a "normal" size piece of "ordinary" brownie.

 

[Chris Hobson]

I don't think that 7.6 grams a pop is too bad though, I expect that it depends how strict you are needing to be on your diet. I noticed that erythritol is stated to have mild laxative effects. I found that my regular as clockwork early morning bog visits were disrupted slightly by eating even a very small number of sugar free mints.

 

[Docb]

Not at all @Chris Hobson, I doubt if my small portion contains much more than that.

I was illustrating one of the ideas I have suggested on here before and that is that making something from conventional ingredients but aiming for much higher quality and then eating less of it at a sitting, is a reasonable alternative to changing a recipe to incorporate low carb components in order that you can have a bigger portion.

 

[Gwynn]

Thanks, I will give it a go. Sounds good.

 

[Chris Hobson]

"...aiming for much higher quality and then eating less of it at a sitting..."

That is sort of how the Moser Roth 25g chocolate bars work for me. The higher cocoa content ones are lower in carbs than a normal bar and provide a reasonable chocolate hit.

 

[Deleted member 21371]

I used to make a black bean brownie, using kidney beans, a sweetener, and chocolate chips.
There is a white version using chickpeas as well.

 

[Chris Hobson]

I've revisited this thread because I've just used this recipe to make cupcakes. I bought some paper muffin cases and made a set of twelve. I topped them with melted high cocoa chocolate with a hazelnut in the middle.

 

[Bloden]

Why don’t brownies contain walnuts any more?

 

[NotWorriedAtAll]

Why don’t brownies contain walnuts any more?

They can if you want them to. I use a lot of walnuts although they rarely survive long enough to get into a recipe.

 

[NotWorriedAtAll]

Not at all @Chris Hobson, I doubt if my small portion contains much more than that.

I was illustrating one of the ideas I have suggested on here before and that is that making something from conventional ingredients but aiming for much higher quality and then eating less of it at a sitting, is a reasonable alternative to changing a recipe to incorporate low carb components in order that you can have a bigger portion.

I prefer to use erythritol and I still eat the smaller amount. It means I can have a wider range of nutritionally dense foods during a day and maintain my mineral and vitamin intake without overdoing the calories. The extra leeway in calories/carbs mean I can eat fruit and nuts and have lemon juice and stay within my 20g a day limit. I simply wouldn't want to waste even 1g on sugar if I can spend it on a strawberry instead.