Recipe #15: Paleo/ Low Carb Brownies

Who doesn't like brownies?  

Lately, my husband renewed his efforts to live the low carb lifestyle after dabbling with intermittent fasting combined with a more conventional American diet.  Although his waistline stayed the course, his lipid profile went totally off course.  So, now I'm making new efforts to add variety to the family nutrition program, and, hopefully, get the kids a bit more on board this time around.

Hence, BROWNIES!  Taste & texture are really key.  Using this inspiration recipe: 

http://alldayidreamaboutfood.com/2012/08/peanut-butter-swirl-brownies-low-carb-and-gluten-free.html

I concocted my own tasty, chocolatey goodness.  The only thing that could make them better is some walnuts or no sugar added chocolate chunks!

For the requisite dark chocolate, I used a combination of Ghirardelli 100% cacao unsweetened baking chocolate (4 oz) & Simply Balanced (Target brand) 85% cacao dark chocolate (3 oz).  

And instead of erythritol or an artificial sweetener, I used a combination of date sugar (which is simply ground dates!!! totally paleo-compliant) & monk fruit.  Date sugar is a particularly good choice because it's got fiber, vitamins, minerals, & antioxidants, in addition to a more complex flavor that works well with chocolate.

Ingredients

• 1 cup butter (LOW CARB) or coconut oil (PALEO)
• 7 oz very dark chocolate (85 to 90% cacao)
• 1/2 cup date sugar
• 4 packets of monk fruit sweetener
• 5 large eggs
• 1 tsp vanilla extract
• 1/3 cup almond flour
• 1/4 cup ground flaxseed
• 1/2 tsp non-aluminum baking powder

Instructions

1. Preheat the oven to 375 deg F and butter an 8x8 inch baking pan.
2. In a saucepan over low heat, melt the butter and chocolate while stirring until smooth.
3. Add the date sugar & monk fruit sweetener and stir until well combined.
4. Let cool 10 minutes.
5. Whisk the eggs & vanilla in a separate bowl.  Then temper (add a little bit with continual mixing) the eggs with the cooled chocolate mixture until all the chocolate is mixed into the eggs.
6. In another bowl, whisk the dry ingredients together to break up lumps.  Then stir the dry ingredients into the chocolate & egg mixture until the batter is smooth.
7. Spread batter in prepared baking pan. 
8. Bake 18 to 22 minutes, or until a toothpick inserted into the middle comes out clean.
9. Cool, then cut into squares.  ENJOY! :-)