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Miracle Brownies

User Rating 4 Star Rating (59 Reviews)


Updated February 18, 2008

Miracle Brownies
My daughter considers these brownies a miracle because they are nutritious and delicious. Plus, I usually let her eat a bit more of them than other treats. They are exactly the texture of "regular" brownies, with none of the glycemic effect. You do need to use powdered erythritol (though xylitol would probably work, too). If you like a more bittersweet brownie, cut down on the artificial sweetener.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes


  • 1/4 lb butter (1 stick)
  • 2 cups erythritol (powdered, not granulated)
  • 1 Tbsp vanilla
  • 4 eggs (room temp is best)
  • 1/2 cup cocoa
  • 1 tsp salt
  • 4 oz unsweetened chocolate, melted
  • 2 cups flax seed meal
  • 1 Tbsp baking powder
  • 1/3 cup cream
  • 2/3 cup water
  • 1 cup artificial sweetener
  • 1 cup walnuts (optional)


Preheat oven to 350 F and grease a 9X13 pan.

1) Cream the butter until fluffy.

2) Add the erythritol to the butter and cream them together until fully combined (aim for a fluffy texture).

3) Add the vanilla and beat the eggs into the mixture, one at a time.

4) Add salt and cocoa, beat well.

5) Add chocolate, beat until fluffy.

6) Add the rest of the ingredients and mix well to combine.

7) Pour into a pan and bake for 35 to 40 minutes until top springs back. (You can also test if they're ready by sticking a toothpick in the brownies. If it comes out clean, or almost-so, they're done.)

8) Cool, then cut into 32 squares. If you cheat and eat one warm, know that the texture will be different once completely cool. That's when they become like real brownies. (They are even better the next day.)

Nutritional Analysis: Each of 32 brownies has 1 gram effective carbohydrate, plus 3 grams of fiber, 3 grams of protein, 10 grams of fat, and 107 calories.
User Reviews

Reviews for this section have been closed.

 2 out of 5
Missing info, Guest Shehandlesit

I was excited to make these but my first batch is not great. I know that sometimes brownies taste better the next day so I will be trying them again tomorrow. I think the issue here is the ingredient ""sweetener"" - I was unsure of what to do here since my go to is erythritol and it is already in the recipe. I ended up using 2.75 cups of powdered erythritol and 1/4 a tsp of stevia. They are not sweet enough at all. I dont thing another 1/4cup of erythritol would have helped here, although I am willing to try again. I think, if you mean splenda, say splenda. If you mea erythritol, say that. Because, it is not a straight 1-1 sub. Erythritol is not as sweet as sugar or splenda. Right? So you are supposed to add a bit more. So maybe I was meant to add 3.5 cups of erythritol. Which is a heck of alot of sweetener for one pan of brownies. At this point, these are sort of like yummy looking air bundles, they have zero taste. Not bad, per se, but not something I am running back to get seconds or thirds of. I read alot of reviews and would like to know what the miracle is that makes these as good as people are raving about. I am not a newbie, I have certainly made low carb baked goods before. Just wondering what I and the others are missing - it is clearly the sweetener ratio and type.

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