{"id":432,"date":"2011-01-14T22:04:43","date_gmt":"2011-01-15T06:04:43","guid":{"rendered":"http:\/\/rayivey.com\/wordpress\/?p=432"},"modified":"2011-01-14T22:04:43","modified_gmt":"2011-01-15T06:04:43","slug":"low-carb-living-low-carb-baking-the-brownies","status":"publish","type":"post","link":"http:\/\/www.rayivey.com\/wordpress\/low-carb-living-low-carb-baking-the-brownies\/","title":{"rendered":""},"content":{"rendered":"\"Facebook\"<\/a>\"twitter\"<\/a>\"rss\"<\/a>\"instagram\"<\/a>

Second experiment in Low Carb Baking this week.\u00a0 I made a big batch of ridiculously not-bad-for me brownies.\u00a0 But how do they taste?<\/p>\n

Well, to be honest, they’re not bad.\u00a0 But not, it must be said, particularly good.\u00a0 They’re very very dark brown (I used Scharffen Berger unsweetened dark chocolate and high-quality cocoa powder); almost browner than you think brownies should be.\u00a0 I mean, they’re really devil’s-food black.\u00a0 But that’s okay.\u00a0 And they’re kind of dry and crumbly.\u00a0 And they’re not especially sweet.<\/p>\n

BUT.\u00a0\u00a0 I’ll probably make them again.\u00a0 Sounds crazy?\u00a0 Read on.<\/p>\n

Well, it turns out that’s not the only consideration when it comes to satisfying my rampaging sweet tooth.\u00a0 The more I thought about it (as I munched on my third guilt-free brownie), the more complicated the issue of Home Baked Low Carb Brownies became.\u00a0 I eventually realized I had no choice but to put properly analyze the issues with a table.\u00a0 Here’s the data:<\/p>\n\n\n\n\n\n\n\n\n\n\n
Real Brownies<\/strong><\/td>\nLow Carb Brownies<\/strong><\/td>\n<\/tr>\n
Delicious<\/strong><\/td>\n+1<\/td>\nJust okay<\/strong><\/td>\n-1<\/td>\n<\/tr>\n
Expensive<\/strong><\/td>\n-1<\/td>\nLess Expensive<\/strong><\/td>\n+1<\/td>\n<\/tr>\n
Convenient<\/strong><\/td>\n+1<\/td>\nHave to make them myself<\/strong><\/td>\n-1<\/td>\n<\/tr>\n
Make me feel bad<\/strong><\/td>\n-1<\/td>\nMake me feel fine!<\/strong><\/td>\n+1<\/td>\n<\/tr>\n
Are actually really bad for me<\/strong><\/td>\n-1<\/td>\nAre actually good for me<\/strong><\/td>\n+1<\/td>\n<\/tr>\n
Thwart my weight goals<\/strong><\/td>\n-1<\/td>\nHelp me reach my weight goals!<\/strong><\/td>\n+1<\/td>\n<\/tr>\n
Total Score<\/strong><\/td>\n-2<\/td>\nTotal Score<\/strong><\/td>\n+2<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

So you see, even though my home-baked low carb brownies aren’t as decadently yummy as their full-sugar counterparts, they still win big!<\/p>\n

Here’s a link to the recipe:<\/p>\n

http:\/\/lowcarbdiets.about.com\/od\/desserts\/r\/miraclebrownies.htm<\/p>\n

Note:\u00a0 I substituted almond flour for the flaxseed meal.<\/p>\n

CONCLUSION:\u00a0 Low carb sweets, especially the ones you make yourself, don’t HAVE to be spectacularly good.\u00a0 They just have to be good enough to slake your desire for something sweet.\u00a0 And these brownies do the job just fine.<\/p>\n

Average Rating: 4.7<\/span> out of 5<\/span> based on 208<\/span> user reviews.<\/span><\/div><\/p>

\n