3/4 cup Splenda granulated
1/4 cup butter, melted*
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/4 cup whole-wheat flour**
1/4 cup pecan meal
1/4 tsp baking powder
1/8 tsp salt
1/3 cup sugar-free chocolate chips
1/2 cup raw almond pieces
Almond halves for garnish if desired
Preheat oven to 350 degrees.
Spray mini muffin cups with nonstick cooking spray; set aside.
In a 2-quart mixing bowl, whisk together Splenda, butter, eggs, and vanilla extract until blended well. Still using the whisk, stir in the cocoa, whole-wheat flour, pecan meal, baking powder, and salt just until blended.
Stir in the chocolate chips and the raw almonds. Using a spoon, divide batter into the muffin cups. This will make approximately 12. If desired, add half an almond to the center of each muffin pressing in lightly for garnish.
Bake for 12 to 15 minutes or until a toothpick inserted in the center comes out with slightly moist crumbs. Do not overbake brownies. Remove from pan and cool completely on wire racks.
*May replace butter with an equal amount of applesauce or half applesauce and half ground flaxseed to reduce the fat.
**Replace with garbanzo bean flour for a gluten-free brownie
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.