I made these today based on one of my older brownie recipes. They are pretty good as a sweet treat for this diabetic.
1/2 cup cocoa
1 tsp baking powder
1/2 tsp salt
2/3 cup canola or olive oil
2 cups Splenda or Stevia granulated
4 eggs
2 tsp vanilla
1 cup nuts, chopped
Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with non-stick vegetable oil spray; set aside.
In a mixer bowl, beat the sweetener, oil, and eggs. In another bowl, combine the flour with the salt, baking powder, and cocoa, blend well to mix. Add the flour mixture to the sugar mixture; mix well and add the vanilla. Fold in the nuts. Pour the batter into the prepared pan and bake 25 minutes at 350 degrees.
ICING:
3 tbsp milk
1/2 to 3/4 stick butter
dash of salt, if using unsalted butter
1/4 cup cocoa
fake powdered sugar (recipe on this blog) or swerve powdered sugar product
In a saucepan, melt the butter with the milk. Add the salt, if using, and cocoa stirring until well mixed. Remove from the heat and let cool slightly. Add powdered sugar to make a good thin pourable icing. Pour over the cooled brownies and spread to cover.