Wednesday, March 8, 2017

Nutty, Fudgey, Flourless Brownies

There are many flourless brownie recipes on the Internet, if you are looking to reduce carbs. This recipe also has a bit less sugar than most recipes I found.

Brownies ready to store

Ingredients

  • ¾ cup walnuts 
  • ½ cup Truvia
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 3 eggs, lightly beaten
  • ½ cup nonfat Greek yogurt, mashed banana, or combination - I had 1 small banana, which I mashed, and then I added enough yogurt to equal ½ cup.
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons vanilla extract
  • ½ cup bittersweet or dark chocolate chips - I used Hershey's dark chocolate chips. The sugar content is the same in both flavors, although the dark chocolate chips contain .5 grams more total fat per tablespoon. 


Directions

Heat oven to 350°. Lightly coat an 8 x 8” baking pan with cooking spray. I used my 7 x 11" pan, and I would have preferred the brownies a bit thicker.

Pulse walnuts in food processor until very finely chopped. I did not process my walnuts, as I used walnuts that were already chopped; however, next time I plan to chop them up a bit finer. Place in large mixing bowl. Add Truvia, cocoa, baking powder, and salt. Whisk to combine.

Whisk together eggs, yogurt and/or banana, olive oil, and vanilla extract. Make a well in dry ingredients and whisk wet ingredients into dry to combine.

Melt chocolate chips in the microwave or in a small saucepan over medium-low heat, whisking to melt, about 1 minute. I melted the chocolate in the microwave for 1 minute, stirring after 30 seconds. Whisk into batter. 

Click on photo to enlarge and see slightly crisp edges

Pour batter into pan and bake until toothpick inserted in the center comes out clean—20 to 25 minutes. I like chewy brownies that are a bit crisp around the edges, so I baked the brownies for 22 minutes, turned the oven off, and then left the pan in the oven another 4 to 5 minutes. The second photo above does not show the inside of the brownie very well, although it does show the slight crispness at the edges.

Cool completely; cut into squares. Store in refrigerator. I placed wax paper between the pieces to prevent sticking.

Let me know if you have any questions. Please share this post for others!