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My Brownies
These are decadently dense, rich and moist.
10 ounces cream cheese, at room temperature
16 tablespoons (2 sticks) unsalted butter, at room temperature
4 ounces unsweetened chocolate, melted and cooled
1/4 cup each: Splenda and Canadian Sugar Twin OR 1 cup Splenda
4 large eggs
2 teaspoons instant coffee granules
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure chocolate extract, optional
1 1/2 cups almond meal (finely ground almonds)
6 tablespoons Dutch-processed cocoa powder
1/4 teaspoon sea salt
1 1/2 teaspoons baking powder
directions
Preheat oven to 350 degrees F. Butter a 13x9-inch baking pan and line the bottom with parchment paper.

In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, one at a time, scraping the bowl well after each addition. Add the coffee granules and extracts. Beat until combined.

In a medium bowl, mix the almond meal, cocoa, salt and baking powder. Add to the chocolate mixture and beat well. Scrape into the prepared pan and smooth the top.

Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before cutting. Store, covered, in the refrigerator. Makes 48 brownies.




suggestions
Recipe from The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes (Rodale Press, 2004) by Karen Barnaby.


Nutritional information per brownie: effective carbohydrates, 1.5 g; carbohydrates, 2.1 g; fiber, 0.6 g; protein, 2.1 g; fat, 9.7 g; calories, 99

Add 0.3g carbohydrates if made with Splenda only.