LOW CARB BROWNIES
This recipe is from http://low-carb-news.blogspot.com/2010/07/cocoa-brownies.html. I intend to use a different sweetener combination of Sucralose, Erythritol, and Stevia as the sweetener. I'll update when I do.
Provided by FluteDiva64
Categories Dessert
Time 40m
Yield 25 brownie squares, 25 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 64.6, Fat 6.2, SaturatedFat 3.7, Cholesterol 37, Sodium 87.7, Carbohydrate 1.1, Fiber 0.3, Sugar 0.1, Protein 1.1
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