[Kay2]

Scott,
I made your brownies today and I baked at 325 for 35 minutes. I also used Jenna Maries flour blend for the Carbalose and Whey Low in place of the liquid Splenda. They turned out better than any low carb brownies I have ever tried but they were way too gooey in the center. I would have baked them longer at the lower temp suggested but I did not understand the directions.

[crazywoman]

Oh, I love my brownies gooey. That's why I'm anxious to try Scott's recipe --- the gooey version, which evidently you made.

Guess they could be too gooey, but it would be hard. They would have to be way underdone.
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Billie
4'8" Started LC WOL Aug 2003

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[scott123]

Kay, the more sugary texture/bulk a recipe contains, the gooeyer the end product and the longer it takes to bake. Ace k provides no sugary texture/bulk, but whey low does, so by subbing the whey low, you've added too much bulk to your brownies. That's part of the gooeyness. Jena maries flour blend is probably similar to carbalose, but it might be a different density and/or absorb moisture differently and thus might change the way the brownies bake as well.

Most cake recipes involve inserting a toothpick into the center of the cake, pulling it out and inspecting it. If the toothpick comes out clean, the baked good is done. With these brownies, if you stop baking them when the toothpick comes out clean, they'll still be gooey. That's one of the attributes of polyd. In order to get a dense/moist but not too gooey brownie, you want to bake these 20 minutes past the clean toothpick point. This instruction is for the non gooey version. For gooey brownies, you'll want to take them out when the toothpick is clean.

This being said... I took the 325/35 minute instruction from a previous author and I'm not sure it's the best time/temp for this recipe. I think it creates a brownie that's probably a little too gooey. I'll think about it a bit, but I'm pretty sure I'm going to change the recipe to 300 for 45 min for the gooey version.

[Kay2]

Thanks, Scott. I did not have liquid Splenda. That's why I used the Whey Low. Would bulk Splenda have done better since it "disappears" so easily in recipes, not providing much bulk?
Also, I will try the alternate baking time.
Scott, do you have carb and/or calorie counts for these?
Also, I just finished reading the "sweetner" thread and I have your recipe for sweetner that uses a small amount of Whey low. Can I use that in the brownie recipe? I think it replaces 1 cup of sugar.
Thanks,

Kay
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[scott123]

Oops, sorry, I meant liquid splenda, not ace k. Same thing- liquid splenda provides no sugary bulk but whey low does. And yes, bulk splenda and liquid splenda are pretty much interchangeable in recipes, so subbing bulk splenda would be fine.

Any of the blends that I've previously mentioned would work- just make sure you use 1 1/4 C. worth.

As written (using liquid splenda) these brownies are 6 carbs each. These are really big brownies, though. Some people are cutting them into smaller portions. I'd like to cut them into 9 pieces, but I'm not a big fan of square brownies. Eventually I'll find a pan that allows for a smaller rectangular brownie (Although 6 pieces create too large of a brownie, 12 pieces are too small).

[crazywoman]

Scott,
I got in my Erythritol yesterday evening. It was too late for me to bake the brownies last night. But......
I made them today. YUM!!!!!!!!!!

I think I will cut back on the butter next time tho and replace with some type oil. They have just a tad too much butter taste for me (but that's me, not a huge butter flavor fan).
And tho I said I love gooey, which I do, I found that after 35 min they still actually weren't done. Toothpick didn't come out clean. So I turned the oven off, and left them for 15-20 mins more (checking off and on with toothpick). They are still nice a gooey. Finally a fudgey, gooey LC brownie. And so far the Erithitol/PolyD hasn't hurt me.
(I actually made a good fudgy brownie using Xylito/PolyD, but they caused me serious pain. DH could eat them, but when I tried I cried.)
I can eat things with Xylitol, and things with PolyD, but not the combo.

I cut mine into 12 squares. My Master Cook says 12 are 3 net carbs.
(I've eaten 2 today. Had to try one hot, and one cold. They taste even better cool!) I'll have to start limiting them to 1 a day now.

Thank you Scott!!!!!!!!!!!
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Billie
4'8" Started LC WOL Aug 2003

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[missymagoo12]

this sounds pretty good to me. sue

[sassygranny]

Well I tried the brownies tonight. A little different but good. I love the fact that after eating one I was satisfied. Not like when I've eaten the storebrand, I can't stop. The only thing I am having a problem with is the smell of soy flour. I can't really explain it. It's like a cross between newly cut grass and fresh soil. It's not a smell I am fond of. I hope I'll get use to it. Well anyway I'm going to freeze some of the brownies and bring them to work for those days when I just crave. chocolate

[Guest]

I just don't know. I made these for my family the other night. The batter was so creamy and yummy looking. BUT! No one, including me, liked them. Every post I have read about these brownies said they were good but mine turned out awful! What on earth could I have done? You could definately taste the soy flour.

Craving chocolate in KS! Ann

[On_A_Mission]

tried them again...still didn't turn out good.

[crazywoman]

Everyone has different tastes. We don't all like the same things.
Also, all soy flours are not created equal. Some are MUCH better than others. But even that being said, some people just do not like soy flour at all. And, some people can not eat soy. But for those who have found a soy brand they like, and can eat it, this is a good recipe.
But if memory serves me, it is more like a cake type brownie. For me, cake brownies are just that cake. Not my type of brownie. But it has been a long time since I tried them, and I can't remember for sure.
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Billie
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