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the adventures of a MAD mom

OK, I know.  We may have gone a little overboard here with the bacon, but I hear it is all the rage.  One restaurant in L.A, ANIMAL, is famous for their bacon brownies. Casey wanted to try them, so here they are.  You, of course, can make the brownies sans bacon – they are just as good either way.

Modified Atkins Diet for Seizures MAD Brownies

4 oz. Bakers Chocolate (unsweetened)

1-1/2 sticks butter – unsalted

1 Tsp. Vanilla

1 cup Splenda

1 c. Macadamia Nut Flour (or Almond or mix 1/2 and 1/2)

3 eggs

4-6 strips Bacon (or to taste)

Preheat oven to 350 degrees F.

Melt chocolate and butter in double boiler over simmering water.

Add Splenda and vanilla.  Mix well.

Add eggs, one at a time, mixing in slowly

Mix in nut flour (we like to use Macadamia flour, but it is expensive, so you can cut it with almond flour – our use whatever nut flour works best for you).  The mixture will not look like a typical brownie mixture, almost like it is going to separate,  but it will be fine after baking.

Once everything is mixed, crunch up the bacon and mix in.  You can use as much or as little as you like.  As you probably know by now, Casey is a big bacon fan, so we use a lot.  If they were for me, I would just use a hint of bacon so it would kept you wondering where that unique flavor was coming from.

Pour into an 8″ x 8″ x 2″ pyrex baking dish (you can sprinkle with bacon bits, too, pressing them in with your fingers or the back of a spoon.) Bake for about 30 minutes or until firm when touched in center.  Please note the brownies will appear to have foamy bubbles all over them during the baking process.  I believe this is due to the substitution of Splenda for sugar (if anyone knows for sure – please do tell!).  Don’t be alarmed.  It all settles down when the brownies are cooling.  After cooling, cut into 16 pieces.

Carb. count is approx. 1.25 carbs each.  Please make sure to count your own taking into account the type of nuts you use, and the bacon.


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