Low Carb Brownies

By á-49261

Ingredients

• Frosting Ingredients:
• /2 tsp salt
• 1 3/4 c Splenda
• 1 c (or 2 sticks) unsalted butter
• 4 oz chopped unsweetened baking chocolate
• 2 tsp vanilla
• 4 beaten large eggs
• 1/3 c heavy cream
• 2 oz softened cream cheese
• 2 tbs softened butter
• 2 tbs unsweetened cocoa powder
• 3 tbs Splenda
• 1 oz melted and cooled unsweetened chocolate

Preparation

Step 1

Preheat the oven to 350* and spray a 9x13 cake pan. I used two smaller square pans and ended up freezing the second batch for a snack next week.
Whisk the almond flour, baking powder, salt and Splenda together in a medium bowl.
In another medium bowl, melt the butter and chocolate in the microwave, stirring every 30 seconds.
Add the eggs and vanilla slowly into the chocolate mixture, stirring rapidly so the eggs don't scramble.
Stir in the flour mixture and mix well.
Pour into the prepared pan (or pans!) and spread evenly.
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. The top may be bubbly and greasy looking but that will all absorb back into the brownie as it cools.
Cool on wire racks before frosting and cutting.
While the brownies are cooling, whip the cream into stiff peaks in a small bowl.
In another medium bowl, beat the cream cheese and butter together.
Beat the cocoa powder and Splenda into the cream cheese mixture.
Carefully fold the cream into the cocoa powder mixture until combined with a rubber spatula. The mixture may be a little lumpy.
Mix in the cooled melted chocolate until all the lumps have disappeared.
Frost the brownies and then cut into 24 pieces.