I have tried a plethora of brownie recipes over the last year and a half. I feel like a lot of people use the words “low carb brownie” too loosely. If your recipe is for a chocolate cake then let’s call it, “Chocolate Cake.” I don’t mean to get obnoxious about this and perhaps I take brownies a tad bit too seriously. I’m not sure that’s possible but maybe I do. This brownie recipe from the Diabetes forum was my first try at brownies. I remember it like it was yesterday. I made such a beautiful chocolate cake but brownies it was not! It was after this try that my research started. Within a day I had my answer but I couldn’t quite believe it. It was just sort of absurd but I knew how I could get a better brownie. I put the whole thing out of my mind for a long time. I wasn’t 100% sure it would work. Then I put my eggs out on a limb for yet another brownie recipe (not one of mine) last week. It smelled so good in the oven. My son was so excited but what I ended up cooking was more like a chocolate quiche. I think it had 5 eggs in the recipe too. That’s a lot of eggs to throw away. I don’t know what I did wrong but that was pretty much it for me. I sat down and calculated my crazy brownie recipe immediately after that one last disappointment.
What’s so crazy about this one? We are going to be using only the yolk from the egg with this. No whites and we’ll need SIX.
I can almost hear the collective googling of what to do with the egg whites. I agree that 6 egg whites is too much to toss down the drain. This is definitely a concern to me. So because I am already googling this as I type I will link you guys up.
- Top 10 ways with leftover egg whites and yolks
- QUICK TIP: How to Freeze Leftover Egg Whites
- Tomato and Cheese Souffle (This looks AMAZING but I had to laugh because it calls for 4 more egg yolks as well as the 6 egg whites! Doesn’t really solve the problem but I wanted to include it here.)
I will probably come back to this post and include more links over time! More importantly let’s talk about the end result! Brownies.
These are not like a store bought box mix loaded with sugar. It’s not going to have a very wet center or that gooey-ness to it. I know, I’m sorry. I have some ideas but I haven’t nailed it quite like that. These brownies do not taste like cake though! They have a perfect brownie texture. They are not a dark brown however the cocoa powder comes through wonderfully. I would compare these to a prepackaged brownie but not stale and full of unwanted ingredients. I love how easy this recipe is and I absolutely love the magic of the egg yolk. I’m probably a little too enthusiastic about yolks but really, truly they are amazing! A year and half ago I didn’t really know anything about baking from scratch so it’s really cool to learn about things like this!
See that little white thing?
“This is called the chalazae. It is a ropey strand of egg white which anchors the yolk in place in the center of the thick white. They are neither imperfections nor beginning embryos. The more prominent the chalazae, the fresher the egg. Chalazae do not interfere with the cooking or beating of the white and need not be removed, although some cooks like to strain them from stirred custard.” – Oakdell Eggs
I am one of these cooks. The batter is so thick on this that you really can’t mix it fast enough to break that goo apart. If you can get it to hang over the eggshell like that you can rub your finger on the eggshell and it will slice right off. I have also been able to pull them off with my fingers but it can be slippery and difficult. If you leave them then you can get little white eggy sections in the brownies. Fortunately while you’re mixing this up you will clearly be able to see them.
It’s pretty easy to pick it out at this stage as well. I didn’t get all of mine so I had to pick a few out. It’s just not appealing to the eye.
When you fold the chips in its normal that some of them will fall out. This is a thick but greasy batter and so it’s slippery. Most of them will stay in.
I pushed this to the edges with my hands until the pan was filled.
They cook up really fast! Within 8 mins you can stick a toothpick in and it will come out clean. I like to cook them for 10 mins just to be sure all the egg is cooked.
I have my days free again while my kiddo is back in school. I’m so grateful for your patience. It’s extremely hard to cook/photograph/blog with constant but sweet little interruptions! Starting the Facebook page turned out to be a fantastic way to stay in touch while I was neck deep in motherhood and regular speed bumps that life can throw you from time to time. Thanks for sticking with me! And for your patience I give you brownies! :D (Serves 12)
- 1 1/4 cups Almond Flour
- 3 tbsp unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 6 tbsp butter melted
- 1/2 tbsp vanilla extract
- 1/2 tsp coffee extract (optional)
- 1 cup sugar equivalent (I used liquid sucralose aka ez sweetz; has to be liquid sweetener, not granulated. i.e. Swerve or granulated splenda, etc.)
- 6 egg yolks
- 2 ounces sugar free chocolate chips
- Preheat oven to 325 degrees
- Combine almond flour, unsweetened cocoa powder, and baking powder with a whisk until well combined.
- Melt 6 tbsp butter and stir in the liquid sweetener, vanilla extract and coffee extract. (If you are using granulated sweetener then please add that to your dry ingredients.)
- Combine dry ingredients, butter, and 6 egg yolks. The batter comes out very thick (that's the yolks at work) I used a fork to mix this and then when it thickened up I used a rubber spatula.
- Fold in chocolate chips.
- Spread the mix into an 8x8 baking pan pushing it out to the edges with your fingers.
- Bake for 10 minutes
- Per Serving: 175 Calories; 16g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2 net carbs each
- I've received some feedback that liquid sweetener works best with this particular recipe. I haven't tested with any granulated sweetener to see what the issue is so for now I'm recommending only liquid sweetener for this.