This is another recipe that I tried from Mellissa at I Breathe I’m Hungry (original recipe here). Her photos look so good that I couldn’t wait to make it. As soon as I managed to find some sugar-free syrups I gave it a go.
Unfortunately it turned out to be a bit of a disaster. I’m not certain what the critical mistake was – it could have been that I halved the original recipe, that I didn’t have quite enough almond butter so made do with what I had, that the flaxseed I used was quite dark and coarse, or all three of these combined!
Whatever the problem was, the brownies were not sweet enough for my liking – the flaxseed taste in the brownie needed significantly more of the sweet caramel topping to offset it. Mellissa notes this issue as an update to her original recipe, but I think the recipe I tried was already adjusted to correct this (so the failure was no doubt one of my making). Note that this recipe below is the halved version that I tried, rather than the full recipe on Mellissa’s website.
Ingredients:
- 1 cup of ground flaxseed
- 1/4 cup of unsweetened cocoa powder
- 1/4 tsp of baking powder
- 1/8 tsp of sea salt
- 1 1/2 tsp of Stevia powder
- 1/4 cup of smooth almond butter
- 1 egg
- 1/8 cup of coconut oil
- 1 Tbsp of sugar-free chocolate flavored syrup (or you can substitute another 1/8 cup of cocoa powder and an additional 1/2 tsp of stevia mixed with 1 Tbsp of coconut oil or water)
- 3/4 cup of smooth almond butter
- 3 Tbsp of sugar-free caramel syrup
- 1 tsp of Stevia or Splenda (I used Stevia)
Recipe:
- Preheat the oven to 175 C (350 F).
- In a medium bowl combine the first five dry ingredients for the brownies and mix well.
- In a separate medium bowl combine the almond butter and egg for the brownies, mixing until smooth.
- Mix in the coconut oil, followed by the chocolate syrup.
- Add the dry ingredients gradually to the almond butter mixture, mixing until fully combined.
- Press the “batter” into a greased pan to an even thickness (should be about 1.3 cm or 1/2 an inch thick).
- Bake for 15 minutes.
- Remove from the oven and cool.
- Combine the ingredients for the caramel.
- Mix well and press onto the cooled brownies.
- Cut into squares and press one on top of the other for a total of four layers per brownie.
- Sprinkle with sea salt and enjoy.
Nutritional Info:
Calories | Carbs | Fibre | Net Carbs | Fat | Protein | |
---|---|---|---|---|---|---|
Ground flaxseed | 467 | 33 | 28 | 5 | 35 | 20 |
Cocoa powder | 84 | 5 | 0 | 5 | 3 | 6 |
Baking powder | 1 | 0 | 0 | 0 | 0 | 0 |
Stevia | 0 | 0 | 0 | 0 | 0 | 0 |
Almond butter | 1,229 | 42 | 0 | 42 | 116 | 30 |
Egg | 65 | 0 | 0 | 0 | 5 | 6 |
Coconut oil | 260 | 0 | 0 | 0 | 28 | 0 |
Chocolate syrup | 0 | 1 | 0 | 1 | 0 | 0 |
Caramel syrup | 0 | 1 | 0 | 1 | 0 | 0 |
Total | 2,106 | 82 | 28 | 54 | 187 | 62 |
Per serving (1/12) | 176 | 7 | 2 | 5 | 16 | 5 |
Hello I have been enjoying your website. I absolutely love your cheesecake! Just wondering where to buy the sugar free syrups please?
Hi Anna. We bought ours online at http://www.netrition.com. I’m not sure where you’re based, but this is a US site that shipped to us in NZ for a reasonably chunky delivery fee. We’ve since found a NZ site (http://www.simplysyrupsandmore.co.nz) that sells 20 flavours of the Torani syrups, but we haven’t ordered anything from here yet so we’re not sure how the overall cost compares to buying from the US.