Low Carb Chocolate Brownies
1 1/2 tablespoons wheat bran or oat bran
1 1/2 cups plus 1/2 tablespoon soy flour
4 ounces unsweetened baking chocolate
1/2 cup unsalted butter
2 cups splenda
1/2 cup heavy cream
1 tablespoon vanilla
2 teaspoons baking powder
1/2 cup walnuts, chopped
LOW CARB CHOCOLATE FROSTING
3 tablespoons unsalted butter, room temperature
5 tablespoons unsweetened cocoa powder
1 cup splenda
1/3 cup heavy cream
1 teaspoon vanilla
Preaheat oven to 325 degrees. Spray 8" square baking pan with cooking spray. Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, coating all sides.
Place the unsweetened chocolate and butter in a steel bowl and melt over saucepan of simmering water. Whisk in 1 cup splenda and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.
With an electric mixer on high, beat the eggs, 1 cup splenda and vanilla extract just until blended. Reduce to low speed and blend in the cholate mixture.
With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35-40 minutes . Do not over bake or brownies will be dry and hard) Cool completely before frosting.
FOR FROSTING: Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled or the butter in the frosting will melt.