Chocolate

Brownies (Low Carb, GF) Version 2

by:
July 22, 2020
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Brownies (Low Carb, GF) Version 2
Photo by Brian Coppola
Author Notes

I'm leaving Version 1 up here mainly as a warning, and this one (version 2) to document the evolution. But I am telling you: go to the final version.

I am pretty convinced that brownies are one of The Great Challenge Foods for getting a low carb version right. It took me a few times to get to a Version 1 that I would share, and while they were good, they lacked the sense of homemade brownie and were closer to the “Little Debbie” block you get on an airplane. I shifted to the cakey side (less fat, more dry ingredients), understanding that they nut flours will never make a “cake” like a glutenous starch can. So here you go. On the good side, the favor here is spot on, you get a rise, and the crumb (while dry) is a hundred times better than the blocky Version 1. Still in need of improvement: they are dry, as the nut-based baked good tend to be, and they are crumbly. When I get to Version 3, I am noting two things: (1) I would go to 3 eggs, and (2) I would go to a cup of sour cream. —Brian Coppola

  • Prep time 15 minutes
  • Cook time 30 minutes
  • Makes 16
Ingredients
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup high quality cocoa powder (DROSTE)
  • 2 teaspoons baking powder
  • 1/2 cup butter, diced
  • 1/2 cup sour cream
  • 2 eggs, lightly beaten
  • 2/3 cup Swerve (powdered)
  • 1 tablespoon black walnut extract (optional)
  • 3/4 cup black walnut pieces
  • 3/4 cup pecan pieces
  • 5 ounces 100% cocoa (0% sugar) eating chocolate (LINDT 100% bar)
In This Recipe
Directions
  1. Preheat oven to 350 F.
  2. Line an 8x8 baking dish with parchment (spray the pan with oil first and the parchment can be placed quite nicely.
  3. One large glass or ceramic bowl.
  4. Pre-mix flours, baking powder, sugar, and cocoa powder.
  5. Melt the chocolate and butter in a double boiler arrangement. Add the black walnut extract at the end. Remove from the heat.
  6. Add the sour cream and wisk well as it cools the mixture down. Add the eggs, with wisking, slowly. The mass will congeal.
  7. Add the dry ingredients all at once. Fold/mix with a rubber spatula until blended.
  8. Add the nuts. Blend well.
  9. Press into the parchment lined pan. Cover with a loose piece of parchment.
  10. Bake for 30 minutes (covered).
  11. Remove from oven and lift from the dish by the parchment onto a rack.
  12. Cool and cut into 16 pieces.
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