Low Carb Brownies? Abso-fucking-lutely!!!

Warning: This is low carb, not low fat or low calorie. However, they are doublely-delicious.

Preheat oven: 350

Ingredients:
4 squares Baker's Brand Unsweetened Chocolate
1 1/2 sticks butter
1 tsp Vanilla
3 Eggs
1 Cup Carb Sense baking mix or soy flour
(*Could substitute a combination of almond meal & whole wheat or oat flour)
1 pinch salt
1 tsp. Baking Soda
1 Tablespoon sour cream
1 Cup Splenda
1 Cup Brown Sugar Flavored Malitol
Chopped walnuts or pecans
**Shred unsweetened coconut is nice too.

Procedure:

1. Melt butter and chocolate together, microwaving 30 seconds at a time until melted. This can be done over a double-boiler as well.
2. Stir in vanilla and sweeteners.
3. Blend in eggs.
4. In a separate bowl mix baking mix, salt, and baking soda.
5. Add wet to dry, blending well.
6. Pour into a foil lined and buttered baking pan and bake for 1/2 hour in a preheated 350 degree oven and top with walnuts.
   
   Under 2 gm of carb each
   Serving suggestion: Serve warm with Breyer's Low Carb Vanilla or Butter Pecan icec ream. With 1/2 a cup of ice cream, the carb count is still 6 gm of carbs for that dessert, still not bad!!
   
   Favorite thing: To make the brownies in mini muffin tins and put in the center of each a sugar-free, miniature, Reese's peanut butter cup. Believe it or not, this recipe ROCKS... and ROCKS HARD!!!
   
   On a related note, to prevent the brownies from becoming rock hard, store them in an airtight container.