Happiness is a 9 X 13 pan of fudgy brownies. My daughter told me not to put this picture, but it made me so happy I couldn’t resist. I think she didn’t want people to see my stained baking pan. I hope you don’t notice, or you aren’t offended, or that you feel better because your baking pans are stained too. If you normally prefer your brownies to be cake like, you may not enjoy these. My husband said they were a cross between a brownie, fudge, and frosting. That can’t be bad.
1 stick butter- softened
1 1/2 cups powdered erythritol
24 drops of EZ Sweetz OR 1 cup Splenda
2 teaspoons vanilla
4 eggs- room temperature
1/2 cup almond milk
1/2 cup heavy cream
1/2 cup sugar-free chocolate syrup (Use Hershey’s, Torani, or another brand that does NOT use maltitol.)
1/2 cup milled flax seed/flax meal
1 1/2 cups almond flour
3/4 cup cocoa
1 tsp xanthan gum
1 tablespoon baking powder
3/4 tsp salt
Allow all ingredients to reach room temperature first.
Preheat oven to 350 degrees and spray a 9 X 13 pan.
Mix all dry ingredients in a medium bowl and set aside.
Cream the butter, erythritol, EZ Sweetz (or Splenda), vanilla, eggs, almond milk, and heavy cream. Add the dry ingredients in two batches and mix well. This is a very thick batter. Spread in your greased pan and bake for 23-25 minutes.
Allow to cool before slicing and store in the refrigerator.
Makes 32 servings for people who eat normal sized brownies, or 16 for my family.
NET Carbs for entire pan is about 34 grams if you use EZ Sweetz instead of Splenda.