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Wednesday, July 28, 2010

COCOA BROWNIES





COCOA BROWNIES
These brownies are so decadent-tasting – very close to the real thing! I have so many brownie recipes, but can one ever have too many?
3/4 cup melted butter (175 mL)
1 cup SPLENDA® Granular (250 mL)
1/2 cup granulated erythritol (125 mL)
11/2 tsp vanilla extract (7 mL)
3 eggs
3/4 cup Low-Carb Bake Mix, (175 mL)
1/2 cup cocoa (125 mL)
1/2 tsp baking powder (2 mL)
1/4 tsp salt (1 mL)

In food processor, process butter, SPLENDA® Granular, erythritol and vanilla. Add eggs; process. In medium bowl, combine Low-Carb Bake Mix, page___, cocoa, baking powder and salt. Add to egg mixture; process. Spread in greased 8-inch (20 cm) square baking pan. Bake at 350°F (180°C) for 30 minutes, or until a knife inserted in brownies comes out clean. Cool, frost, cut and refrigerate in an airtight plastic container to keep fresh longer and prevent recrystallization of the erythritol.

Yield: 25 servings
1 serving with frosting
111.9 calories
3.0 g protein
9.8 g fat
3.2 g carbs

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