1 1/2 sticks butter, softened
1 cup Splenda Sugar Blend
3 eggs, lightly beaten
1 tsp vanilla extract
1/2 tsp almond extract
1/4 cup garbanzo bean flour*
1/2 cup whole-wheat flour
1/2 tsp salt
1 tsp baking powder
1 cup chopped toasted almonds
Preheat oven to 350 degrees or 325 degrees for a dark baking pan.
Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray; set aside.
In a large microwave-safe bowl melt the baking chocolate and the butter together, cooking about 1 1/2 minutes; stir until smooth. Add the Splenda to the chocolate mixture and stir to blend well. Add the eggs, vanilla extract and almond extract, blending well.
Combine the two flours with the salt and baking powder; stir into the chocolate mixture along with the almonds. Stir to blend well. Pour the batter into the prepared pan and bake for approximately 30 minutes or until a toothpick inserted in the center almost comes out clean. Do not overbake.
*All purpose may be used but garbanzo is better for diabetics.
This is a file photo that is not this exact recipe.