Start to finish: 1 hour (15 minutes active)
2 cups (8 ounces) pecan flour
1 cup (4 ounces) almond flour
2 cups Splenda or Stevia Extract in the Raw, or 1/2 cup New Roots Stevia Sugar
1/2 cup (1 1/2 ounces) unsweetened natural cocoa powder (not Dutch-process)
2 teaspoons baking powder
1/2 cup unsweetened chocolate soy milk or chocolate almond milk
1/4 cup (1/2 stick) salted butter or margarine, melted
1 tablespoon vanilla extract
1/2 teaspoon liquid stevia
Heat the oven to 350 F. Line an 8-inch square baking pan with parchment paper, then mist it with cooking spray.
In a medium bowl, combine the pecan flour, almond flour, Splenda or other sweetener, cocoa powder and baking powder. Whisk until well mixed.
In a large bowl, whisk the eggs, soy milk, butter, vanilla and liquid stevia until thoroughly blended. Add the flour mixture and whisk or stir with a large spoon until all of the ingredients are evenly incorporated to make a smooth, sticky batter. Pour the mixture into the prepared pan, spreading it in an even layer.
Bake for 15 minutes, then rotate and bake for another 10 minutes, or until the brownies are just slightly springy but still jiggly when pressed gently at the center. If you like fudgy brownies, remove them from the oven at this point. If you prefer them to be more cakelike, continue baking for a few more minutes, or until a toothpick inserted at the middle of the brownies comes out clean.
Let the brownies cool in the pan for at least 15 minutes. You can either cut the brownies in the pan, or transfer the whole piece to a cutting board before cutting. Cut them in a 3-by-4 grid to yield 12 brownies.
Nutrition information per serving: 270 calories; 210 calories from fat (78 percent of total calories); 24 g fat (4.5 g saturated; 0 g trans fats); 55 mg cholesterol; 12 g carbohydrate; 4 g fiber; 2 g sugar; 6 g protein; 140 mg sodium.
(Recipe from Peter Reinhart and Denene Wallace's "The Joy of Gluten-Free, Sugar-Free Baking," Ten Speed Press, 2012)