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Brownie Layer 3/4 cup butter 3 ounces unsweetened chocolate -- coarsely chopped 3 large eggs 1 cup AS (I used half Diabetisweet and half Splenda) 1/2 cup brown maltitol crystals 1 1/2 tsp vanilla extract 1/4 tsp salt 1/2 cup plus 2 Tbsp flour substitute (my favorite is Rao's "cake flour") Filling 36 SF caramels--unwrapped 1/2 cup heavy cream 2 1/2 cups pecans (about 10 ounces) Chocolate Topping 3 ounces SF semisweet chocolate (I used Carbolite bars) 2 1/2 Tbsp heavy cream 1 tsp maltitol syrup Preheat the oven to 350. Grease a 13 x 9 in. baking pan. In a medium saucepan, melt the butter and chocolate over low heat, stirring. Remove from the heat & let cool for about 10 minutes. In a large bowl, beat the eggs & both AS with a wooden spoon until well blended. Stir in the vanilla, then gradually beat in the chocolate mixture & the salt. Add the flour substitute, stirring just until smooth. Scrape the batter into the prepared baking pan, using a rubber spatula to spread it into the corners. Bake for 20-22 minutes until the top is just firm to the touch. Transfer the pan to a wire rack. Meanwhile, in a large heavy saucepan, melt the caramels with the cream over low heat, stirring frequently with a wooden spoon, until smooth. Add the pecans & stir until they are well coated with the caramel. Scrape the caramel filling onto the hot brownie layer, spreading it evenly. Let cool to room temp, then refrigerate until the filling is chilled & set. In a small heavy saucepan, melt the chocolate bars with the cream & maltitol syrup, stirring until smooth. Using a fork, drizzle the chocolate topping generously over the bars in a zigzag pattern. Refrigerate briefly to set the chocolate, then, using a sharp heavy knife, cut the brownies into 30 bars. Store, covered in the refrigerator. |
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