Low-carb Double-chocolate Walnut Brownies

Description[]

Recipe courtesy George Stella

Preheat oven to 325 degrees f.
Spray pan with nonstick vegetable oil cooking spray.
Set aside.
Mix wheat bran and ½ tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides.
Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water.
Whisk in 1 cup sugar substitute and ¼ cup heavy cream.
Once thoroughly blended, turn off heat and keep warm until needed.
With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended.
Reduce to low speed and then blend in the chocolate mixture.
With a wooden spoon, mix in the baking powder, 1¼ cups soy flour, walnuts, and ¼ cup heavy cream.
Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean (do not over-bake or brownies will be dry and hard)
Cool completely before frosting with Low-carb Chocolate Frosting.
Cut into 5 rows by 5 rows to make 25 pieces.

Place all ingredients in a medium bowl and whisk until well combined.
Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.

Per serving:

Calories 152 | Fat 14g | Saturated Fat 7g | Carbohydrates 6g | Fiber 2g | Net Carbohydrates 4g