x-no-rchive: yes

Jackie Patti wrote:
Susan wrote:

I've used it to replace flour, in a small quantity, in my killer
brownies, and all is fine.


Hullo, where is this killer brownie recipe?!?!





It's in the blue Scharffen Berger bittersweet baking chocolate package. :-)

I just googled up a thread about them and found it:

Robert's Fudgy Brownies

: Ingredients:

: 8 oz. Scharffenberger 70% bittersweet chocolate, chopped
: 6 TBS unsalted butter, cubed, plus extra for pan
: 1/4 tsp. salt
: 1/4 tsp. vanilla extract (optional)
: 1 scant cup sugar (I used erythritol, and the brownies were too sweet
: for my dark chocolate loving taste, so I'd cut it to 3/4 or 2/3 Cup next
: time)
: 2 large eggs
: 1/3 cup all purpose flour (I plan to try CarbSense bake mix)
: 1/2 to 1 Cup chopped nuts (optional)

: Method:

: 1. Adjust a rack 1/3 from the bottom of the oven and preheat to 350 F.
: Butter an 8 x 8 inch pan (I used Pam) and line with parchment (I didn't)

: 2. Place the chocolate and butter in a large stainless steel bowl and
: place over a pan of gently simmering water. Stir occasionally until
: melted and smooth. Remove from heat.

: 3. Beat the salt, vanilla (if using) and sugar into the melted
: chocolate mixture. Beat in the eggs, one at a time. Add the flour and
: mix th batter vigorously until it becomes very shiny and pulls away from
: the sides of the bowl *(This may take more time and more vigorous mixing
: than you are accustomed to when making brownies, but it is critical to
: the success of this recipe; depending on how vigorously you mix, it
: could take up to several minutes* [Author Quote]) Stir in the nuts, if
: using. Turn the mixture into the prepared pan and bake until a
: toothpick inserted in the center comes out moist, but free of batter;
: about 30-40 minutes. Cool on a rack.

: That's it. More work than I recall from past brownie making, but an
: amazingly rich, chocolatey brownie. Recipe originally from Maida
: Heater's "Great Desserts."

I've found that making Tom beat it into a stiff batter with a whisk is
the best method. Spreads into the pan like thick frosting. I also think
the texture is best (less crumbly) the next day.

Here's Pete R's nutritional breakdown:

Each (2 inch) Brownie contains an estimated:
Cals: 247, FatCals: 200, TotFat: 12g
SatFat: 11g, PolyFat: 3g, MonoFat: 6g
Chol: 12mg, Na: 52mg, K: 76mg
TotCarbs: 10g, Fiber: 1g, Sugars: 0g
NetCarbs: 9g, Protein: 3g