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“I came up with this recipe because I love brownies and I am on a low Carb diet. I also like recipes that have ingredients that handy and easy to find. I like simple. So here is my version of a lo Carb sugar-free brownie that my kids fight over! I do add what tools to use because I absolutely hate tough brownies. These are moist yet still will have a crumble. Typically I use almond slivers in this to put a kick to the mufa it contains but any nut works.”
READY IN:
45mins
YIELD:
16 Brownies
UNITS:
US

Ingredients Nutrition

Directions

  1. Using cooking spray prepare a 8x8 pan or a 9x9 silicon baking pan. Turn the oven onto 350 to preheat.
  2. Combine the first four ingredients in a small bowl, stir, and set aside: Flour, Flax, Salt, and Soda.
  3. Combine the the splenda, butter and water in a medium saucepan and bring to a boil to melt the butter and combine. Remove from heat.
  4. Add 1 cup of the chips and the vanilla;stir to melt.
  5. Using a whisk add the eggs one at a time, beating each well into the chocolate mixture before adding the next.
  6. Now using a large spoon add the Flour/Flax mixture and then the rest of the chocolate chips. Mix until just combined. DO NOT over mix at this stage you will get tough brownies.
  7. Gently, using a rubber spatula or the spoon, add the nuts.
  8. Pour batter into your prepared pan, spreading evenly over the bottom.
  9. Bake for 35-40 minutes or until they reach your version of done. We all like them at different stages of gooey. I like mine less so.

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