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1
Preheat oven to 325 degrees F.
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2
Spray pan with nonstick vegetable oil cooking spray.
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3
Set aside.
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4
Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides.
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5
Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water.
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6
Whisk in 1 cup sugar substitute and 1/4 cup heavy cream.
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7
Once thoroughly blended, turn off heat and keep warm until needed.
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8
With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended.
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9
Reduce to low speed and then blend in the chocolate mixture.
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10
With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream.
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11
Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
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12
(Do not over-bake or brownies will be dry and hard.)
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13
Cool completely before frosting with low carb chocolate frosting.
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14
Cut into 5 rows by 5 rows to make 25 pieces.
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15
3 tablespoons unsalted butter, softened (not melted)
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16
5 tablespoons unsweetened cocoa powder
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17
1 cup sugar substitute (recommended: Splenda)
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18
1/3 cup heavy cream
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19
1 teaspoon no sugar added vanilla extract
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20
Few drops hot water, as needed, to thin consistency
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21
Place all ingredients in a medium bowl and whisk until well combined.
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22
Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.
