NANCY'S IMPOSSIBLY EASY BROWNIE PIE
4 tablespoons butter
4 ounces MiniCarb chocolate chips (discontinued)
1/2 teaspoon blackstrap molasses, optional *
1/2 cup Carbquik
3/4 cup granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla
1/2 cup walnuts, chopped
In a small microwaveable bowl, melt the butter and chocolate about 2-4 minutes on 50% power, stirring after each minute. Cool to room temperature. Beat the eggs, butter and chocolate with an electric mixer in a medium bowl about 30 seconds or until smooth. Add the molasses, Carbquik, Splenda and vanilla. Beat 2 minutes. Pour into a greased 9" glass pie plate. Sprinkle with the nuts. Bake at 350º for 20-35 minutes or until a knife inserted in the center comes out clean. Check the pie after 20 minutes and don't overbake. Cool completely, about 1 hour. Serve with low carb ice cream or whipped cream, if desired.
Makes 8 servings
Can be frozen
* The molasses doesn't affect the carb count.
With granular Splenda:
Per Serving: 240 Calories; 19g Fat; 8g Protein; 15g Carbohydrate; 9g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Serving: 233 Calories; 19g Fat; 8g Protein; 13g Carbohydrate; 9g Dietary Fiber; 4g Net Carbs
These are indeed very easy to make. I baked mine 5 minutes short of the recommended time of 35 minutes and they came out a little dry. I will probably bake them 20-25 minutes next time. They are still very good and more like a cake-type brownie than a fudgy brownie. Maybe they would be fudgier if baked a little less.
UPDATE: I made this again and added an extra 2 tablespoons of butter for more moisture and only baked it for 20 minutes. It came out more moist and dense than the original way. If you don't want to add more butter, I suggest just baking it for a much shorter time. 20 minutes seems to be plenty of time. It will feel firm to the touch when it's fully baked. Mine puffed up quite a bit, but settled as it cooled.
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