1/2 cup packed Splenda Brown Sugar Blend
1/2 cup unsalted butter, softened
2 large eggs
1 tbsp unsweetened applesauce
2 squares (1-oz each) unsweetened chocolate, melted
1/2 cup white whole-wheat flour
1 cup coarsely chopped walnuts
Preheat oven to 325 degrees.
Grease an 8-inch square baking pan; set aside.
In a large mixing bowl, beat the Splenda and butter until light and fluffy; beat in the eggs, one at a time along with the applesauce. Beat in the chocolate and when well blended beat in the flour until combined. Stir in the walnuts.
Pour the batter into the prepared baking pan and bake at 325 degrees for 25 minutes or until done.
Allow to cool in pan on a wire rack. When cool, cut into 24 bars.
2 large eggs
1 tbsp unsweetened applesauce
2 squares (1-oz each) unsweetened chocolate, melted
1/2 cup white whole-wheat flour
1 cup coarsely chopped walnuts
Preheat oven to 325 degrees.
Grease an 8-inch square baking pan; set aside.
In a large mixing bowl, beat the Splenda and butter until light and fluffy; beat in the eggs, one at a time along with the applesauce. Beat in the chocolate and when well blended beat in the flour until combined. Stir in the walnuts.
Pour the batter into the prepared baking pan and bake at 325 degrees for 25 minutes or until done.
Allow to cool in pan on a wire rack. When cool, cut into 24 bars.
The file photo
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