This is one of Alton Brown's recipes that has been low carbed. Alton Brown is a cooking god.

These are the best LC brownies that I've ever had, but don't try to make them with regular cocoa. It just doesn't work. Dutch cocoa has been treated with an alkali to take the bitter cocoa taste out of it.

We live out in the middle of nowhere, an hour and a half drive from a town of any size, so I have to order my cocoa on-line; but if you live in town you should be able to find a good quality dutch cocoa at any up scale grocery store.

Cocoa Brownies

4 jumbo or 5 large eggs
1 cup Splenda
1 cup PolyD
1/4 cup E
3/4 cup – good quality dutch cocoa – regular cocoa just wont work, it gives a bitter taste
1 stick (8 tablespoons) melted butter
2 teaspoons vanilla
1/2 cup Carbquik
1/2 cup chopped roasted pecans

Preheat oven to 325?

I use a 10 x 6 inch glass baking dish to cook these in but I'm pretty sure an 8 x 8 inch or a 9 x 9 inch glass baking dish would work.

Place the eggs in your mixer bowl and beat on medium speed until they are light yellow and doubled in volume.

Beat in the Splenda and the PolyD. Add the PolyD, 1/4 cup at a time and beat well until it's dissolved, making sure that you scrape the bottom of the bowl very well as the PolyD wants to clump up down there.

Beat in the E and the and the cocoa, then the melted butter and vanilla. Then beat in the Carbquik and stir in the pecans

Bake at 325? for 45 minutes or until toothpick inserted in the middle comes out clean

Cool to room temperature before cutting.

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"Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude. " -Thomas Jefferson

This looks great. I love Alton Brown! One question though. What are PolyD and E? I'm fairly new to low-carbing, and have never heard of those things. Thanks!

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Manda

SBD - 303-->287, 5/7/06-7/13/06
Atkins - 291-->284, started 7/21/06
250 or Bust Challenge

Polydextrose and Erythritol

They are two ingredients that some people who have been on low carb for a pretty long time use. The Erythritol, (a sweetener) I think you could use even if your new, but the Polydextrose is something that I would stay away from until you have been on this way of eating for a pretty long time and are either at your goal or very close to it.

Some people can tolerate it very well, other people find that it causes a rise in their blood sugar just the same as if they had just eaten sugar. So I would use great caution with this product.

This company is a great source for low carb baking ingredients. I live out in the middle of nowhere so I have to order everything online, but folks that live in town can sometimes find low carb baking ingredients at large health food chain stores like Trader Jo and Whole Foods.

These small country stores where I live don't even carry whole wheat flour, I have to order that online.

http://store.honeyvillegrain.com/ind...S&Category=288

__________________
"Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude. " -Thomas Jefferson

Thanks a lot! I'll have to check out that site. I've just placed my first order with Netrition, so I'm excited to try out the stuff I got there.

__________________
Manda

SBD - 303-->287, 5/7/06-7/13/06
Atkins - 291-->284, started 7/21/06
250 or Bust Challenge