Yes, this recipe has miniature marshmallows. If you cut this recipe into 24 brownies, you will get about 1 gram of sugar per brownie from the marshmallows in this recipe.
3/4 cup salt-free butter*
1 1/2 cups Splenda Granulated
4 large eggs
1 cup white whole wheat flour
1/4 cup baking cocoa
1/2 tsp baking powder
1/2 tsp salt
1 cup miniature marshmallows (see marshmallow information above), optional
1 cup sugar-free chocolate chips
3/4 cup chopped pecans (or walnuts)
Preheat oven to 350 degrees.
Lightly oil a 9x13-inch baking pan; set aside.
Cream butter and Splenda together; beat in the eggs.
Combine the flour, cocoa, baking powder and salt; mix together well. Beat mixture into the butter mixture. Fold in the marshmallows, chocolate chips and pecans.
Spread batter into the prepared pan and bake at 350 degrees for 35 to 40 minutes or until set in the center.
Cool before cutting into 24 brownies.
*May substitute 1/2 cup butter and 1/4 cup coconut oil
1 1/2 cups Splenda Granulated
4 large eggs
1 cup white whole wheat flour
1/4 cup baking cocoa
1/2 tsp baking powder
1/2 tsp salt
1 cup miniature marshmallows (see marshmallow information above), optional
1 cup sugar-free chocolate chips
3/4 cup chopped pecans (or walnuts)
Preheat oven to 350 degrees.
Lightly oil a 9x13-inch baking pan; set aside.
Cream butter and Splenda together; beat in the eggs.
Combine the flour, cocoa, baking powder and salt; mix together well. Beat mixture into the butter mixture. Fold in the marshmallows, chocolate chips and pecans.
Spread batter into the prepared pan and bake at 350 degrees for 35 to 40 minutes or until set in the center.
Cool before cutting into 24 brownies.
*May substitute 1/2 cup butter and 1/4 cup coconut oil
This is a dessert and should be treated as such. One bar for you on special occasions then share the rest with family and/or friends. Remember quantity is key in enjoying goodies and keeping your blood sugar under control.
Note: File Photo
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