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Product Review: DCC Double Chocolate Brownies & a Recipe

Photo: DCC Double Chocolate Brownie

Product Review: DCC Double Chocolate Brownies

Every now and then, when you go out to dinner at a place that offers gooey brownies topped with ice cream, you may be tempted to get one. Especially if you’re like me and you miss the chocolate deliciousness of a brownie. I actually have a pretty good brownie recipe, but the ease of having a mix that is so simple, you can put it together in five minutes is pretty alluring.

I recently bought a package of Dixie Carb Counters (DCC) Double Fudge Brownie mix to give it a try. First, it is a snap to get this ready to go in the oven. The easy to follow recipe walks you right through it. Before you begin, grease an 8″x8″ pan.

First problem, I can’t find my 8×8 pan, so I settle for my 6×6 pan. Okay, so my bars will be thicker than they would be in an 8×8, which means cook them a little longer. Also, I cut a piece of parchment paper to put on the bottom so they won’t stick. That takes a minute to do, so not an issue. Then spray the parchment with baking spray.

Next, melt one stick of unsalted butter and the contents of package 1, which is chocolate, together in a medium-sized bowl in the microwave. Works great. After one minute, I have melted chocolate and butter that I mix together.

Next add in 2 eggs, the flour and cocoa mixture in the second packet and mix well. Pour into your baking pan and cook for 15 to 18 minutes until they are done and spring back when you touch them. Cut into 16 pieces and you’re done.

Easy to make. But you don’t end up with the little beauty at the top of my page. Nope, that is my variation on this mix. While the mix will yield a 2×2″ brownie that is 52 calories and 2 net carbs, it isn’t iced and nutty like mine. To make my version, read on.

Caramel Pecan Brownie

Photo: Pan of Caramel Pecan Brownies

1 package of Dixie Diner Double Chocolate Brownie Mix
2 Eggs
1 Stick Unsalted Butter
1/2 teaspoon Vanilla Extract
1/3 cup Pecans, chopped
8 Russell Stover Sugar-free Chocolate Carmels, cut in half

Preheat oven to 325 degrees. Prepare an 8×8-inch baking pan with baking spray or cut a piece of parchment paper to fit the bottom and spray with baking spray.

In a medium microwavable bowl, add the butter and packet 1 from the mix (chocolate bar), then microwave on high for 1 minute. Stir to mix together and make sure they are melted. (If not, put back in the micro for another 30 seconds.)

Add the baking mix in packet 2, vanilla extract, and the eggs. Mix together using a spoon or whisk until all the flour is incorporated. Add the pecans and stir to distribute.

Pour the batter into the pan and tap it down to make sure it is even. Bake for 15 to 18 minutes until the brownies look done but still soft when you touch them. Turn off the oven, then put the caramels on top of the brownies in rows of 4 across and 4 down. Leave the brownies in the oven another 5 minutes, then remove and spread the melted chocolate caramel over the top like an icing.

Remove and let cool so the caramel sets before cutting into 16 – 2 inch brownies.

Nutrition Information for 1 brownie (16 yield)
Calories: 84.3 Fat: 5.8 g Net Carbs: 2.5 g Protein: 1.5 g

If you make them in a smaller pan, like a 6×6″ one, then cook them about 20 minutes before checking, then follow the rest of the instruction, but cut them into 8 slices rather than 16.

Nutrition Information for 1 brownie (8 yield)
Calories: 168.7 Fat: 11.5 g Net Carbs: 5.0 g Protein: 3 g

Based on my experience with the Brownie mix, I’d give it five cooking spoons of deliciousness.

Tip: If you refrigerate your brownies, take them out about an hour before you want to serve them to allow them to come to room temperature and for the caramel to soften before cutting.

Best-Ever Brownies

Not just low carb, but overall, this is one of the best, if not the best, brownie I’ve had. It’s not as chewy as some, but the flavor is wonderful. The base recipe is from Chef Gregory Pryor at Tova Foods, the folks who make CarbQuick. I made few little modifications to it ’cause that’s just how I am. The result is great! And it’s hard to believe that it is only 2.2 grams of net carbs per piece. It’s rich enough that one piece is plenty for one sitting. Don’t just take my word for it, try it yourself.

Rich Chocolate Iced Brownies

6 tablespoons butter
2 ounces unsweetened baking chocolate
1 cups Sugar Substitute
1 teaspoons vanilla
1 tablespoon Mayonnaise
4 tablespoons CarbQuik
2 tablespoons Vanilla Whey Protein Powder
6 tablespoons Pecans or Walnuts, chopped

Preheat the oven to 350 degrees (F.). Use a 6×6″ deep-sided cake pan and cut a piece of parchment paper to fit the bottom. This will make it easier to get the brownies out. Spray the bottom and the sides with a baking spray.

In a one quart pan over medium low heat, melt the butter and chocolate, stirring constantly until it is completely melted. Cool slightly and add the sugar substitute and stir until blended well. Set aside.

In a medium-sized bowl, beat vanilla, mayonnaise, and eggs together using an electric mixer on high speed. Beat for five minutes. This will make a creamy mixture. Turn to low speed and add the chocolate mixture, beating until mixed in. Then add the CarbQuick or other low carb flour. (If you use a different low carb flour, add in 1/4 teaspoon of baking powder. This is included in the CarbQuick baking mix.) Mix until the flour is blended. Stir in nuts by hand. Spread the batter into the prepared pan.

Bake 15 to 20 minutes or until the brownies spring back in the middle when you lightly press on them. The brownie should begin to pull away from the side of the pan at this point. Do not overcook.

Remove from oven and cool on a wire rack. Once the brownies are completely cool, spread the chocolate frosting over the top and cut into 3 x 3 squares. Top each square with a nut half.

Chocolate Icing

1 tablespoons butter
1 ounces unsweetened baking chocolate, cut into pieces
1 cup powdered sugar substitute
2 tablespoons hot water

Put the butter and the chocolate in a microwave safe bowl and microwave in 30 second increments until they are melted. Stir to mix them together, then add the powdered sugar and mix it in. Add enough hot water to make it easy to spread.

Ice your cooled brownies.

Note: To make powdered sugar substitute add the granulated sugar substitute of choice to a food processor and pulse until it powders. You can also buy powdered sugar substitute from a couple of different manufacturers. Swerve makes both granulated and powdered sugar as does LC Foods. I haven’t found any available at supermarkets, but they are available online. Swerve is sold through Amazon. Swerve is made with xylitol, a 0 calorie 0 carbohydrate sugar alcohol. (Not really an alcohol, but the result of refining sugar to produce the 0,0 product.)