BROWNIES - SPLENDA VERSION

Brownies - Splenda version

 

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 

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

NO SUGAR BROWNIES

No Sugar Brownies

2 ounces unsweetened chocolate
1 stick, unsalted butter
2 large eggs
1 cup Whey Low or Nature Sweet sugar substitute (do not make these with Splenda - completely different sweetener properties)
1/2 cup all purpose flour* you could attempt to add your favorite chocolate flavored protein powder here for an additional protein boost with this, adjust nutritional values accordingly
1 cup chopped walnuts or pecanss

One 8-inch square baking pan, sprayed with vegetable cooking spray.
Preheat oven to 350 degrees. Warm the chocolate and butter over low heat until melted. Remove from heat to cool. In a large bowl, whisk the eggs and sugar replacer by hand until just combined. With a rubber spatula, fold in the chocolate mixture, and then the flour(or protein powder), and finally the nuts. Do not overmix.

Pour the batter into the prepared pan and bake until the brownies are slightly puffed and set, 25 to 30 minutes. DO NOT OVERBAKE - better a bit underbaked, than overbaked. Let cool in the pan. When completely cool, unmold and cut into 2-inch squares.

HINT FOR SUCCESS: Avoid overmixing the batter or the brownies will be cakey, not moist.

Makes sixteen, 2-inch brownies
Calories 143,
fat 12g,
carbs 12g,

protein 1g