Brownies - Splenda version
Preheat oven to 300 degrees.
Melt butter and cocoa in a small saucepan over low heat stirring until smooth - remove from heat to cool. Beat eggs in a medium bowl until thick and smooth, add Splenda, vanilla, and salt - stir in cooled chocolate mixture. Fold in flour and walnuts.
Pour into an 8 inch square pan that has been lightly sprayed with nonstick cooking spray. Bake 12 to 14 minutes or until firm but still slightly soft near center. Brownies are best when slightly under-baked. Cool before cutting into 2 inch squares.
Makes 16 brownies –
Calories 84,
fat 7g,
carbs 4.5g,
protein 2g
This simple brownie recipe uses easy to find ingredients and tastes delicious. Give it a try.
The other version of this recipe turns out better using Nature Sweet, but I would like everyone to be able to make these; not just folks who have our Nature Sweet. I often bake this recipe in a loaf pan for thicker brownies.
1/2 cup butter
1/2 cup cocoa powder (Ghiradelli unsweetened cocoa is the best and available in many supermarkets)
2 large eggs
1 cup Splenda Granular
1/2 teaspoon vanilla
Pinch of salt
1/4 cup all purpose flour *add your favorite protein powder here to add a boost of protein. adjust nutritional values accordingly.
1/2 cup chopped walnuts or pecans - optional
The other version of this recipe turns out better using Nature Sweet, but I would like everyone to be able to make these; not just folks who have our Nature Sweet. I often bake this recipe in a loaf pan for thicker brownies.
1/2 cup butter
1/2 cup cocoa powder (Ghiradelli unsweetened cocoa is the best and available in many supermarkets)
2 large eggs
1 cup Splenda Granular
1/2 teaspoon vanilla
Pinch of salt
1/4 cup all purpose flour *add your favorite protein powder here to add a boost of protein. adjust nutritional values accordingly.
1/2 cup chopped walnuts or pecans - optional
Melt butter and cocoa in a small saucepan over low heat stirring until smooth - remove from heat to cool. Beat eggs in a medium bowl until thick and smooth, add Splenda, vanilla, and salt - stir in cooled chocolate mixture. Fold in flour and walnuts.
Pour into an 8 inch square pan that has been lightly sprayed with nonstick cooking spray. Bake 12 to 14 minutes or until firm but still slightly soft near center. Brownies are best when slightly under-baked. Cool before cutting into 2 inch squares.
Makes 16 brownies –
Calories 84,
fat 7g,
carbs 4.5g,
protein 2g
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