NOTE: This is as titled, a reduced sugar item! Splenda Blend is a blend of Splenda and sugar. You may substitute Splenda Granular if you can't have any sugar. Your brownies may not be as thick if you use straight Splenda. You may also substitute your favorite sweetener in my recipes, if you prefer. Just be use you check and use the required equivalent amount.
4 oz unsweetened baking chocolate
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 white 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.
*You may use another 1/4 cup of white whole wheat if you do not have garbanzo bean flour. Diabetics should avoid using all-purpose flour as it is so refined.
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 white 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.
*You may use another 1/4 cup of white whole wheat if you do not have garbanzo bean flour. Diabetics should avoid using all-purpose flour as it is so refined.
file photo used for reference only.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.