Bittersweet Chocolate Brownie Drops Recipe

• 2 Tbsp. whole-wheat pastry flour
• 2 Tbsp. Atkins Bake Mix
• 1/4 tsp baking pwdr
• 3 ounce unsweetened baking chocolate coarsely minced
• 6 Tbsp. heavy cream
• 2 Tbsp. unsalted butter
• 2 lrg Large eggs room temperature
• 3/4 c. granular sugar substitute

1. Heat oven to 375 degrees.
2. Line a baking sheet with parchment paper or possibly nonstick aluminum foil; set aside.
3. In a bowl, whisk pastry flour, bake mix and baking pwdr.
4. In a microwave-safe bowl, heat chocolate, cream and butter on 50 percent power 1 1/2 to 2 min, till butter is melted and chocolate is softened.
5. Let stand 5 min; stir till smooth.
6. With an electric mixer on medium speed, beat Large eggs and sugar substitute till light and fluffy.
7. Gradually beat the slightly hot chocolate mix into the egg mix.
8. Beat in flour mix on low speed just till combined.
9. Drop slightly rounded measuring teaspoonfuls of dough onto prepared sheet.
10. Bake 5 1/2 to 6 min, till just set but soft on top.
11. Transfer to a wire rack to cold completely.
12. Store in an airtight container.
13. This recipe yields 12 servings.
14. Comments: Keep whole-wheat pastry flour in your refrigerator for making low carb treats at home.
15. It provides just sufficient gluten to give baked goods a chewy texture.
16. Whole-wheat pastry flour is available at kingarthurflour.com

wholewheat pastry flour, atkins, baking pwdr, heavy cream, unsalted butter, eggs, granular sugar substitute

Taken from cookeatshare.com/recipes/bittersweet-chocolate-brownie-drops-85043 (may not work)