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