I haven’t been this excited about a new recipe since my One Bowl Chocolate Fudge Cake came out.  Eek!! 😀  I’ve been trying and trying to create a brownie that tastes and has the texture of a rich fudgy cocoa brownie for months without success.

I’ve made brownies that taste great, but the texture is off, or I’ve gotten great texture and the taste is off.  Well today I FINALLY hit both marks on the head!❤

I love sitting down to a chocolatey fudgy brownie (or 2 ;-)) and a glass of almond milk.  I crave fudgy brownies.  It’s been hard lately as I’ve had the pleasure of making Gluten Free Brownies for my friends Coffee shop in Mahone Bay, Nova Scotia (That’s in Canada for all my non Canadian readers) called The Barn, (Head on over there and give their page a like)   ❤  They wanted some Gluten Free treats to offer at their coffee house,  and since that’s kinda my jam,  I offered to make them some brownies to serve to their patrons.

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The brownies I was making, though amazing and fudgy, are chock-full of sugar, and I was being driven CrAzY by the smell of yummy fudgy brownies because I couldn’t eat them and stay on plan.

So I took my gluten free recipe and THM-ified it with great success.  They turned out better than I hoped.

When you make these brownies don’t be surprised by how thick the batter is….it’s a thick batter and it bakes up wonderfully into mouth-watering yumminess.

You’ll need to hold your parchment paper in place as you level out the batter….it’s thick and sticky and will move your parchment paper around like crazy if you don’t hold it fast.  You could butter the pan then attach the paper so it’s fastened to the butter if you want the extra ease of use.

My 3 biggest pointers for this recipe are…….

First, use parchment paper!!!!  If you don’t have parchment paper…then use greased tinfoil,  you’ll need something to make it easier to lift the brownies out of the pan.

Second, use the Erythritol, if you don’t have any you can use something that has the same mass like xylitol, but you need the bulk of it for this recipe.  So don’t sub it for stevia or one of the THM blends that don’t have the bulk, as the recipe won’t turn out right otherwise.

Third, wait for them to fully cool before removing from pan and cutting.

Unlike other THM recipes you don’t need to put these in the fridge to get a better texture.  These are great cooled on your counter.  If left out too long they will harden a bit, so keep them in an airtight container to keep them fresh and soft.

As this recipe uses Oat Flour, keep your serving size for no more than 2 (of the 12 cut pieces) in an S setting (Satisfying setting – Lower carb, higher fat) on the Trim Healthy Mama Plan….learn more about THM here. ❤

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Ingredients:

• 4 large eggs
• 1 cup Erythritol or Xylitol (ground fine preferably, measure after grinding) (buy here)
• 6 Tbsp of Gentle Sweet Blend – OR – 3 Tbsp of Super Sweet Blend (buy here)
• 1 cup or 8 ounces melted butter
• 1 cup Cocoa Powder
• 2 tsp Vanilla Extract
• 1/2 cup Oat Flour (if you don’t have oat flour you can grind oats to a fine powder to use)
• 1/2 tsp Pink Himalayan Salt (sea salt, or mineral salt is fine as well)
• 1/2 cup Walnut or Pecans for topping (Optional)

Instructions:

1. Preheat Oven to 350 degrees
2. Blend all the Eggs in a stand mixer or with a hand mixer, set on a moderate speed,  until eggs are a nice light yellow color.
3. Add sweeteners and continue to blend until mixed in
4. Add remaining ingredients (except walnuts) in order written in the ingredients list.
5. In a prepared (lined with parchment or greased tinfoil…don’t skip this step) 9 x 13 baking pan, spoon batter and spread evenly…take your time here as the batter is very thick and needs to be  leveled out by hand, This is not self leveling batter.
6. Sprinkle with walnut or pecans as a topping.
7. Bake in oven set to 350 degrees for 35 – 40 minutes.  Start checking for doneness around the 35 minute mark with a toothpick in the center of brownie pan.

With Love,

Chrissy ❤

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