Forgive me if I say so myself, but I think I finally nailed the Great Low-Carb, No-Sugar Brownie Challenge (which is not a thing, but it should be). The flavor was spot-on after version 2, but still I wanted a more cohesive and cakey consistency. So, I upped the wet components, added some gluten, upped the nuts, and removed the covering while baking.
If I did anything else, I would move to two richer tasting ingredients: (1) substitute chopped Ennis Hazelnuts (make regular hazelnuts taste like sawdust) and (2) add some chopped, high quality 100% artisanal chocolate that has a creamy-fruity taste (my #1 choice is Akesson's Madagascar Criollo). —Brian Coppola
cocoa powder (Droste or other high quality product)
butter (salted), diced
eggs, lightly beaten
vital gluten (powder)
Swerve (powdered sweetener)
black walnut extract
black walnut pieces
100% Lindt bar (3 x 1.7 oz)
In This Recipe
Preheat oven to 350 F.
Line an 8x8 baking dish with parchment (spray the pan with oil first and the parchment can be placed quite nicely.
I use a large ceramic bowl over a 12 qt stock pot as my double boiler. I like the large surface area and how it mixes the liquid components (later).
Pre-mix the flours, baking powder, sweetener, gluten, and cocoa powder.
Melt the chocolate and butter in the double boiler. Add the black walnut extract at the end. Remove from the heat and let it cool for a minute.
Add the sour cream and wisk well as it cools the mixture down. Add the eggs, with wisking, slowly. The mass will congeal and then smooth out quite nicely; get to that stage.
Add the dry ingredients all at once. Fold/mix with a rubber spatula until blended.
Add the nuts. Blend well.
Press into the parchment lined pan.
Bake for 30 minutes (uncovered).
Remove from oven and lift from the dish by the parchment onto a rack.