2 tbsp butter, softened
1 cup Splenda or Stevia Granulated
1/2 cup no-sugar-added applesauce
1 egg
2 tsp vanilla extract
1/2 cup unsweetened baking cocoa powder
3/4 cup white whole-wheat flour
1/3 cup sliced almonds (I like lots of nuts and they are healthy so I top with extra.)
Preheat oven to 350 degrees.
Lightly butter an 8-inch square baking pan or dish.
With an electric mixer, in a medium mixing bowl, beat the butter, Splenda, applesauce, egg, and vanilla extract on medium speed. Slowly add the cocoa and flours, beating until well combined. Mix in 1 tablespoon of the almonds and pour the batter into the prepared pan. Top with the remaining almonds.
Bake brownies for 25 to 30 minutes at 350 degrees, or until a wooden toothpick inserted in the center comes out clean. Do not overbake brownies.
Cool in pan on a wire rack until completely cooled. Cut and serve.
1/2 cup no-sugar-added applesauce
1 egg
2 tsp vanilla extract
1/2 cup unsweetened baking cocoa powder
3/4 cup white whole-wheat flour
1/3 cup sliced almonds (I like lots of nuts and they are healthy so I top with extra.)
Preheat oven to 350 degrees.
Lightly butter an 8-inch square baking pan or dish.
With an electric mixer, in a medium mixing bowl, beat the butter, Splenda, applesauce, egg, and vanilla extract on medium speed. Slowly add the cocoa and flours, beating until well combined. Mix in 1 tablespoon of the almonds and pour the batter into the prepared pan. Top with the remaining almonds.
Bake brownies for 25 to 30 minutes at 350 degrees, or until a wooden toothpick inserted in the center comes out clean. Do not overbake brownies.
Cool in pan on a wire rack until completely cooled. Cut and serve.
File Photo of this recipe.
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