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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 squares 28g Recipe makes 16 squares) The following items or measurements are not included below: Splenda granular |
||
| Calories 85 | ||
| Calories from Fat 58 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 10% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 26mg | 8% | |
| Sodium 96mg | 4% | |
| Potassium 45mg | 1% | |
| Total Carbohydrate 5.5g | 1% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 0.1g | ||
| Protein 1.9g | 3% | |
Ingredients
- 1/2 cup margarine
- 1/4 cup unsweetened cocoa powder
- 2 eggs
- 1 cup Splenda granular (sucralose artificial sweetener)
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup skim milk
- 1/2 cup chopped walnuts (optional)
Directions
1
Preheat oven to 350°.2
Spray Pam and flour an 8x8-inch pan.3
In a small saucepan, over medium heat, melt margarine and cocoa together, stirring occasionally until smooth.4
Remove from heat and set aside to cool.5
In a large bowl, beat eggs until frothy.6
Stir in sucrolose sugar.7
Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine.8
Finally stir in the 1/4 cup of milk and if desired, the walnuts.9
Pour into the prepared pan bake for 25-30 minutes in the preheated oven.10
Stick in a toothpick--when it comes out clean its done.11
Let cool and then cut into squares.
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Featured Reviews for This Recipe
From: Icedcacti
On Apr 25, 2009
These are great, especially for sugar-free! I have been sugar-free for 11 days and it has been really difficult, but I feel way better already. For those who dislike Splenda aftertaste, I have found that it is less noticeable when baked goods have been chilled (either the flavor changes, I have eaten enough by that point not to notice anymore, and/or I am also crazy). I'm avoiding complex carbs so I used whole wheat flour, and I'm pretty happy!
note: I used 3/4 cup Splenda, 2 Tbs Agave (ok, it is a sugar but has a ridiculously-low glycemic index and really helps with texture), whole wheat flour, and soy milk, and I added 1/2 tsp. baking soda as suggested on Splenda's website. I baked it in a bread loaf pan 
. Thanks for posting1
From: Connie Lea
On Feb 17, 2009
We really enjoyed these. I did use half sugar and half Splenda and whole wheat flour and a teaspoon of baking powder as suggested by Chef 1089503. Thanks for a great recipe. This is definitely a keeper.
From: Val W.
On Nov 27, 2003
This was a very easy and very good brownie. I added double the Splenda, because most of the sugar-free recipes I try (anywhere) don't taste as sweet as I think they should. And they came out just lovely! Thanks for posting this recipe. I plan to make it a family favorite.
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