This is Sherrie's recipe posted on "Low Carb Recipe Help & Suggestions" on the Low Carb Friend's site. I'm posting it as written, but noting the "tweaks."
These are really pretty with the raspberry pink topping. YUM!
Sherrie's Decadent Brownies
1 cup butter
3 tbsp oil (I only used one Tbl.)
1 1/4 cups *Splenda
2 tbsp vanilla
9 tbsp cocoa powder (I used Hershey's Special Dark)
4 large eggs
1 cup ground almond flour
1/2 teaspoon baking powder
dash salt
Topping
8 ounces cream cheese
2 tablespoons Splenda (I used 1 Tbls. Splenda and 1 Tbls. s-f raspberry syrup
1 egg
1 tsp vanilla extract
In a small bowl, beat cream cheese until extremely smooth & add splenda, add the egg & vanilla extract: mix well. Set aside.
Oven-350*F
Butter a 9"x13" pan, set aside.
In a large saucepan, melt the butter & chocolate & oil over very low heat, stirring constantly. Remove from heat, cool slightly.
Stir in the Splenda & vanilla.
Add the eggs, one at a time, beating well after each addition.
Stir in almond flour, baking powder & salt; mix well.
Spread into the prepared pan.
Carefully spoon the cream cheese filling over the brownie base; lightly swirl filling with a knife to create a pattern. Bake approximately 24 minutes minutes or until set. (Mine took longer; I baked them in a ceramic baking dish sprayed with non-stick at 325 degrees for 35 - 40 minutes.)
Test with a toothpick.
Cool completely then cut into squares.
Note: I think the topping could have been sweeter; maybe I should have used 2 tablespoons of Splenda and the syrup.