Low Carb Miracle Brownies

• 1/4 lb butter (1 stick)
• 2 cups erythritol (powdered, not granulated)
• 1 tablespoon vanilla
• 4 eggs, room temperature
• 1/2 cup cocoa
• 1 teaspoon salt
• 4 ounces unsweetened chocolate, melted
• 2 cups flax seed meal
• 1 tablespoon baking powder
• 1/3 cup heavy cream
• 2/3 cup water
• 1 cup Splenda granular (see note #1)
• 1 cup walnuts (optional)

1. Preheat oven to 350 F and grease a 9X13 pan.
2. Cream the butter until fluffy.
3. Add the erythritol to the butter and cream them together until fully combined (aim for a fluffy texture).
4. Add the vanilla and beat the eggs into the mixture, one at a time.
5. Add salt and cocoa, beat well.
6. Add chocolate, beat until fluffy.
7. Add the rest of the ingredients and mix well to combine.
8. Pour into a pan and bake for 35 to 40 minutes until top springs back.
9. 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.
10. Cool, then cut into 32 squares.
11. 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.).
12. note #1: you may use another artificial sweetener instead of the granular Splenda, just make sure it is the equivalent sweetening power of 1 cup of sugar.
13. note #2: powdered erythritol is available here: http://www6.netrition.com/sensato_erythritol.html.

butter, erythritol, vanilla, eggs, cocoa, salt, chocolate, flax seed, baking powder, heavy cream, water, splenda, walnuts

Taken from www.food.com/recipe/low-carb-miracle-brownies-356224 (may not work)