Low Carb Brownies
Hands down, brownies are my favorite dessert. It’s funny because when I was a kid I didn’t like chocolate. I even cried once when my hot fudge sundae turned out to have chocolate on top of my ice cream. Now that I have kids of my own, I find that they don’t like chocolate either. My theory is that kids’ taste buds are different (that part is a fact) and it makes the bitterness of chocolate stand out instead of the sweetness. Of course, every night my daughter asks for a piece of candy and half the time she picks something chocolaty. But when I offer her chocolate she says she doesn’t like it. So maybe kids are just crazy. 😊
Have you ever had a dream but it got inside your brain like it was a memory and you didn’t figure out until later that it didn’t happen? I have a few of these from my childhood. One year I won the egg drop contest and as my prize I won a plastic chick filled with chocolate. Of course I wasn’t too excited about it because I didn’t like chocolate. But I tried one anyway and it turned out I liked that kind! I dreamt that I was allergic to it. But that it was so good that I would sneak the chocolate. My mom could tell that I had eaten some because I broke out in hives. I relayed this story to my mom years later when I was an adult and she said I was never allergic to any foods. It must have all been a dream!
These brownies are like those candies from the egg drop. They are so good that even if I were allergic to them, I would still sneak them! I call them the Mary Poppins brownies because they are perfect in every way. They are chewy and rich and everything you could ever want in a brownie.
I am a brownie snob. To me, there was never anything better than brownies from a box mix. And heaven forbid you baked them too long and they were no longer fudgey in the center. My husband learned very quickly in our relationship that I was in charge of taking the brownies out of the oven.
I could never understand why my mom made brownies from scratch. The ones she made were always hard and a bit tasteless. I thought that is what every homemade brownie had to be. And knowing the superior box mix version was available, why wouldn’t you make all your brownies from a mix. Not being able to eat flour has now pushed me over the edge for trying home baked brownies. HOLY COW! I have been missing out. These brownies are better than any box mix. They are so rich and the perfect consistency. The kind you want to enjoy with a big glass of milk. Where have you been all my life?
Ready to see how they are made?
Melt butter in saucepan with heavy cream and xyltiol until boiling.
Remove from heat and add chocolate chips.
Stir until melted. Add flour, baking soda, and salt.
Pour into 8×8 brownie pan and bake for 35 minutes.
Low Carb Brownies Recipe
- 2 tablespoons Unsalted Butter
- 1/2 cup Xylitol Substitution: May substitute with favorite granulated sweetener
- 2 tablespoons Heavy Cream
- 2 cups Sugar-Free Semi-Sweet Chocolate Chips Suggestion: For richer brownies, substitute 1 cup of Semi-Sweet Chocolate Chips with Milk Chocolate Chips
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 2/3 cup Gluten-Free All-Purpose Flour Blend
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- Preheat oven to 325F. In a medium saucepan, melt butter, xylitol, and heavy cream over medium heat. Bring to a boil.
- Once boiling, remove from heat and add sugar free semi-sweet chocolate chips. Stir until fully melted.
- Add eggs and vanilla extract. Add gluten-free all-purpose flour, baking soda, and salt. Stir until batter is smooth.
- Pour batter into 8×8 baking pan. Bake for 30-35 minutes, or until toothpick comes out clean.