I’m back from this round of traveling. I went to the Upper Peninsula of Michigan to teach a class. If you have heard about it, but have never been, it’s a great place to visit. I taught the class on the campus of Michigan Tech. For those who are not familiar with this university, it’s hard to get into and focuses on technology and engineering. if you are into STEM and love the outdoors, this is the place for you.

I’m keeping it simple this week with a recipe from Southern Living for Mint Julep Brownies. I don’t drink this type of beverage myself, but I was interested in the brownie recipe based on it. A Mint Julep is mint and bourbon. The same goes for these brownies. I am going to make these low carb and keep the bourbon. There’s only a little bit, so it won’t affect the sugar levels too much.

Here are the original stats:

Here’s what I changed:

• I replaced the sugars with their sweetener equivelants.
• I replaced the all purpose flour with almond and coconut flours to reduce the carbs.
• I replaced the heavy cream with a plant based variety to remove the dairy.
• I lowered the amount of butter and replaced it with unsweetened applesauce to reduce the saturated fat and calories.
• I reduced the salt three fold to reduce the sodium.
• I increased the servings from 9 to 12 to lower the calories.

Here are the final stats:

Here is the final recipe:

Mint Julep Brownies

Makes 12 Brownies

• Cooking spray
• 2 ounces unsalted butter
• 3/4 cup unsweetened applesauce
• 1 cup granulated sweetener
• 3/4 cup packed brown sweetener
• 2 (4-oz.) bars extra bittersweet chocolate (such as Ghirardelli), finely chopped and divided (about 2 cups)
• 1/2 cup (1 3/4 oz.) Dutch-process cocoa powder
• 1 Tbsp. vanilla extract
• 1/3 cup plus 1 Tbsp. bourbon, divided 
• 1/4 tsp. kosher salt
• 3 large eggs
• 3/4 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup plant-based heavy cream
• 1 (3/4 oz.) bunch fresh mint

1. Preheat oven to 350°F. Coat an 8-inch square (2-inch deep) metal baking pan with cooking spray. Line with parchment paper, leaving about 2 inches overhanging on 2 opposing sides of pan. Coat parchment paper with cooking spray; set aside.
2. Melt butter in a medium saucepan over medium-low. Once melted, whisk in granulated sweetener and brown sweetener until smooth, about 1 minute. Add applesauce and stir.
3. Remove from heat and whisk in 1 cup of the chopped chocolate until melted. Whisk in cocoa powder, vanilla, 1/3 cup of the bourbon, and 1/4 teaspoon of the salt. Let cool 5 minutes. 
4. Working quickly to avoid cooking eggs, crack 1 of the eggs into chocolate mixture and whisk vigorously until incorporated. Repeat with remaining eggs.
5. Fold in flours and 2 tablespoons of the remaining chopped chocolate until just combined and no dry streaks remain.
6. Pour batter into prepared baking pan and spread into an even layer.
7. Bake in preheated oven until slightly risen and top appears shiny, 35 to 40 minutes. Remove from oven and cool completely in pan on a wire rack, about 1 1/2 hours.
8. Poke shallow holes all over top of brownie. Brush with remaining 1 tablespoon bourbon. 
9. Bring cream and mint to a simmer in a small saucepan over medium. Remove from heat and let mint steep 10 minutes. Remove mint from cream and discard; return cream just to a simmer over medium.
10. Place remaining chopped chocolate (about 3 ounces) in a small bowl. Pour 1/3 cup hot cream over chocolate. Let sit 30 seconds, then stir until smooth and glossy.
11. Pour chocolate mixture over brownies and spread in an even layer.
12. Let sit until chocolate has set, about 1 hour 30 minutes. Alternatively, refrigerate until set, about 45 minutes.