Well I was in the mood for some chocolate. I need to work on my desert selections. I played around and came up with these yummy brownies. To make them more cake like bake them a little longer and if you want them chewier then bake them a little shorter. Chris said they were good-a little sweet but very good. You can't taste the soy flour either. Now of course you can try almond flour and I'm sure it would be fine-actually that's what I usually use when I bake. But I wanted to try some soy flour since it's finer.
1/4 cup butter
1oz unsweetened chocolate
1 cup erythritol
2 scoops Designer Whey chocolate powder
3 egg whites
1 tsp vanilla
1/2 c soy flour
1/2 unsweetened cocoa
1/2 tsp baking powder
In a small saucepan over medium heat, cook and stir the butter and chocolate until melted. Remove from the heat; stir in erythritol until blended. Cool for 10 minutes.
Combine the egg whites, egg and vanilla; stir into chocolate mixture until blended. Combine the flour, cocoa, protein powder and baking powder; gradually stir into chocolate mixture until blended. The mixture will be very thick. AT THIS POINT YOU CAN ADD SOME CHOPPED NUTS -I did!
Transfer to a 8-in. square baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool on a wire rack. Cut into bars. Cut into 12 squares