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Low-carb Double-chocolate Walnut Brownies

A low-carb double chocolate walnut brownie made with wheat bran, soy flour, unsweetened chocolate, butter, sugar substitute, heavy cream, eggs, vanilla, baking powder, and walnuts.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Sugar substitute and sugar share more aroma than cooks usually use. They rank in the top 7% of all ingredient pairs, and cooks put them together in 79 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Low-carb Double-chocolate Walnut Brownies

25 pieces
Oven325°F
Time35 to 40 minutes

Ingredients

Directions

Prepare the pan

  1. Preheat oven to 325°F.

  2. Spray pan with nonstick vegetable oil cooking spray and set aside.

  3. Mix wheat bran and ½ tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides.

Make the batter

  1. Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water.

  2. Whisk in 1 cup sugar substitute and ¼ cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.

  3. With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended.

  4. Reduce to low speed and then blend in the chocolate mixture.

  5. With a wooden spoon, mix in the baking powder, 1¼ cups soy flour, walnuts, and ¼ cup heavy cream.

  6. Spread evenly into the prepared pan.

Bake and finish

  1. Bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean (do not over-bake or brownies will be dry and hard).

  2. Cool completely before frosting with Low-Carb Chocolate Frosting.

  3. Cut into 5 rows by 5 rows to make 25 pieces.

Nutrition, whole recipe (rough)

1140Calories
28 gProtein
37 gFat
167 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Oat1/2 cup dry (40g)154
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar Substitute1 tbsp (12.5g) granulated49
Sugar1 tbsp (12.5g) granulated49
Walnut1 walnut half (4g)26
Vanilla1 tsp extract (4ml)12
Soy Sauce1 tbsp (15ml)9
Wheatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar substitute + sugartop 7% of all pairs
    Smell alikestrong
    Cooked together79 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the batter and set into a structured, tender crumb as they cook.
Soy flour
Provides the dry structure that holds the brownie together in place of wheat flour.
Unsweetened baking chocolate
Supplies the deep chocolate flavour and the fudgy body of the brownies.
Unsalted butter
Adds fat for a rich, moist texture and carries the chocolate flavour.
Heavy cream
Adds fat and moisture, keeping the brownies soft and smooth.
Baking powder
Releases gas to give the brownies a light lift as they bake.

The step that matters

Bake only until a toothpick comes out clean. Brownies firm up as they cool, and over-baking drives off moisture and sets the crumb dry and hard, as the record warns. Pulling them at the first clean toothpick keeps them fudgy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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