EASY SUGAR-FREE BROWNIES

I made these today based on one of my older brownie recipes. They are pretty good as a sweet treat for this diabetic.

1 1/2 cups white whole wheat flour
1/2 cup cocoa
1 tsp baking powder
1/2 tsp salt
2/3 cup canola or olive oil
2 cups Splenda or Stevia granulated
4 eggs
2 tsp vanilla

1 cup unsweetened applesauce
1 cup nuts, chopped

Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with non-stick vegetable oil spray; set aside.

In a mixer bowl, beat the sweetener, oil, and eggs. In another bowl, combine the flour with the salt, baking powder, and cocoa, blend well to mix. Add the flour mixture to the sugar mixture; mix well and add the vanilla. Fold in the nuts. Pour the batter into the prepared pan and bake 25 minutes at 350 degrees.

Brownies may be eaten plain with a scoop of sugar-free frozen yogurt, some whipped cream or fresh fruit. I made the following thin icing, poured it on to cover all the brownies.

ICING:
3 tbsp milk
1/2 to 3/4 stick butter
dash of salt, if using unsalted butter
1/4 cup cocoa
fake powdered sugar (recipe on this blog) or swerve powdered sugar product

In a saucepan, melt the butter with the milk. Add the salt, if using, and cocoa stirring until well mixed. Remove from the heat and let cool slightly. Add powdered sugar to make a good thin pourable icing. Pour over the cooled brownies and spread to cover. 

I like mine topped with a little sugar-free whipped cream or Cool Whip, when I eat them. I also enjoyed one with a fresh peach I had on hand.