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Posts tagged ‘kosher salt’

Reduced Sugar Brownies with Splenda

Brownies

Darn.  Being a diebetic is kinda hard.  You know what I mean?

So what do you do when you really crave brownies and want to try to stay on track without spiking the blood sugar?  My husband wouldn’t enable my bad behaviour, either.  He’s gained too much weight, so he refused to “beg me” to bake a batch of the classic Baker’s one-bowl brownies.

Another truly wonderful thing about my darling Chad is the way he’s always willing to dispose of my experiments, even when they fail.  In this case, the brownies turned out to be the perfect blend of fudgey, dense and chewey without being too sweet.  They didn’t rise much, but I can live with that.

This recipe is adapted from the One Bowl Brownie recipe I found on Pinterest.  http://www.livingwellspendingless.com/2014/04/16/one-bowl-brownies/#Hpu4vl56mQ0Wlsbr.32.

Preheat oven to 350 degrees F (if you have a double oven use the small one).  Grease a 13×9 pan.  I used a Pampered Chef stoneware bar pan, sprayed with Pam and lined with waxed paper.

Melt 2 cups semi-sweet chocolate chips and 1/2 cup butter in the microwave on high for 3-4 minutes, until melted and stirs smoothly.

Add 2 eggs, beaten, and 1 tsp. vanilla extract.  Stir in 3/4 cup brown sugar (darker the better) and 1/2 cup Splenda (bulk) sweetener.

In a small bowl, stir together 1 cup flour, 1 tsp baking powder, 1/2 tsp Kosher salt, 1 tsp cinnamon and a VERY SMALL PINCH of cayenne pepper.  Stir these ingredients, then add them to the chocolate mix.  Stir until blended.  Fold in 1 cup whole walnuts.

Spread the batter in the prepared pan.  Bake 25 minutes until the top is dry to touch and starts to feel firm.  Cool before slicing.

Ingredients:

2 cups semi-sweet chocolate chips (about 12 oz)
1/2 stick butter
2 eggs, beaten
3/4 dark brown sugar
1/2 cup Splenda
1 tsp vanilla extract

1 cup all purpose flour
1 tsp baking powder
1/2 tsp Kosher flake salt
1 tsp cinnamon
1 VERY SMALL pinch cayenne pepper (optional)

1 cup whole walnuts

Serves about 16, depending on how you cut the brownies.

These brownies are thin.  I think you could double the flour mixture and add another egg, but they would be more cake-like.  Not what I was going for.  Chad and I agreed these were perfect.

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