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Brownies

Sugar-Free Brownies

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Very tasty for a diabetic!

  • Hands-On Time: 15 Minutes
  • Total Time: 53 Minutes
  • Servings: 12-24
  • Rating:

Ingredients

  • 1/2 cup margarine
  • 1/4 cup unsweetened cocoa powder
  • 2 eggs
  • 1 cup sweetener (Splenda)
  • 3/4 cup all-purpose flour
  • 1/4 cup skim milk
  • Pinch of salt
  • 1 package pudding, along with another cup of skim milk

Baking Instructions

  1. In a small saucepan over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool.
  2. In a large bowl, beat eggs until frothy. Stir in the sucralose sweetener.
  3. Combine the flour and salt. Stir into the egg mixture, then mix in the cocoa and margarine.
  4. Stir in the 1/4 cup of milk and, if desired, the walnuts. Pour into the prepared pan.
  5. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
  6. To make frosting:
  7. Mix together the sugar-free chocolate pudding mix and 1 cup skim milk using an electric mixer.
  8. Mix for about two minutes, or until thick. Spread over cooled brownies before cutting into squares.
  9. Very tasty

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Tips

Cookies That Don't Spread

Cookies That Don't Spread

To help prevent cookies from spreading too much, chill them before baking. When baked, they sear and hold their shape in the oven. This happens because the butter doesn't have a chance to melt and spread as quickly as room temperature cookies do.


Thicken up thin frosting

Thicken up thin frosting

I added 3/4 cup of powdered sugar to my "frosting creations" to thicken it up.





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