Brownies, Lilah’s Low-carbohydrate -55.2/totdessert- brownie 1/4 cup butter 2 oz chocolate, bittersweet 3/4 cup Splenda 1 large egg 1/4 cup vital wheat gluten 1/4 cup almond flour 1/8 tsp salt 1/4 cup walnuts; chopped 2 tsp vanilla Preheat the oven to 300 degrees. Grease an 11 x 7 glass dish and sprinkle with a pinch of almond flour. Melt the butter and chocolate together on low in a stovetop pan. Blend them by stirring well. Remove the pan from the heat and stir in, in this order, the sugar, salt, egg, vanilla, flour, and nuts. Pour and spread the mixture into the baking dish -- it will make a very thin (about 1/2 inch) layer. Bake for 30 minutes. Cool to room temperature, then chill. For some reason I thought they tasted better chilled. NYC Nutrition Analysis (entire recipe): water=54.57 g; calories=1249; protein=48.22 g; total fat=112.6 g; carbohydrate=68.25 g; dietary fiber=13.09 g; ash=5.7 g; calcium=158.2 mg; phosphorus=596.4 mg; iron=6.38 mg; sodium=844.7 mg; potassium=896.8 mg; magnesium=311.3 mg; zinc=4.73 mg; copper=1.83 mg; manganese=3.06 mg; vitamin A=2203 IU; vitamin E=9.15 mg ATE; thiamin=0.21 mg; riboflavin=0.6 mg; niacin=1.88 mg; pantothenic acid=1.08 mg; vitamin B6=0.33 mg; folate=56.49 ug; vitamin B12=0.57 ug; vitamin C=1 mg; saturated fat=50.74 g; monounsaturated fat=37.27 g; polyunsaturated fat=17.99 g; cholesterol=336.7 mg; alcohol=2.98 g; total sugars=1.14 g; caffeine=115.7 mg; selenium=27.4 ug; refuse=16.03%; %cal as carb:prot:fat=18:13:69; WW Pts=32.34; (complete analysis) |
