2 tbsp coconut oil
2 tbsp water
1 1/2 cups sugar-free chocolate chips
2 large eggs
1/2 tsp butter or vanilla extract
2/3 cup white whole-wheat flour
1/4 tsp baking soda
1/4 to 1/2 tsp salt (based on your tolerance for salt)
1/2 cup chopped pecans
Preheat oven to 325 degrees.
Lightly oil an 8-inch square baking pan; set aside.
Combine the Splenda, coconut oil and water in a medium saucepan; bring to a boil over medium heat. Remove from the heat and stir in the chocolate chips until melted and smooth. Mix in the eggs and extract until blended.
In a small bowl, combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan. Sprinkle pecans over the top.
Bake at 325 for 25 to 30 minutes - do not overbake. Remove to a wire rack to cool in the pan.
Cut brownies into small squares to serve.