DR. PEPPER BROWNIES

This is a recipe I got off the internet probably a dozen years ago. I had moved on and forgot about it. When I came across it the other day, I thought I would repost and try making them next week.

4 large eggs
1/2 cup Diet Dr. Pepper (or Dr. Pepper Ten)
1/2 cup baking cocoa powder
1 cup unsweetened chocolate chips, divided
1/4 cup chopped pecans

Preheat oven to 350 degrees.
Line a 9-inch loaf pan with parchment baking paper; set aside.

Beat eggs with an electric mixer until doubled in quantity.

Add Dr. Pepper and cocoa powder; mix together well.

Fold in 1/2 cup of the chocolate chips. Pour batter into the prepared pan.

Bake at 350 degrees for 20 minutes.

When brownies are only slightly cool melt the remaining half cup of chocolate chips; pour over brownies. Sprinkle the pecans over the top.

To serve, cut the brownies down the middle lengthwise then make 4 equal cuts crosswise creating 8 brownies.

LOW CALORIE BROWNIES

This is a recipe I saw on facebook several years ago. For us diabetics I added unsweetened to the applesauce. 

(If you don’t save these to your wall, then you are NUTS.. who doesn’t love brownies??)

3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce (unsweetened)
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8”x8”). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

I got this photo with the recipe.

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 large eggs + 1 large egg white
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.

MINT TOPPED BROWNIE BITES

2 tbsp butter (not margarine)

1 oz unsweetened chocolate
1/2 cup white whole-wheat flour*
1/3 cup unsweetened cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup low-fat buttermilk
1 cup Splenda granulated
1 large egg
3/4 tsp vanilla extract
1/4 tsp peppermint extract

Topping:
2/3 cup thawed sugar-free frozen whipped topping
2 drops peppermint extract
2 drops green food coloring, optional

Preheat oven to 350 degrees.
Line an 8-inch square baking pan with foil, leaving foil hanging over sides. Spray with nonstick cooking spray; set aside.

In a glass bowl, microwave the butter and chocolate on high until melted. Set microwave at 10-second intervals, stir and do another 10 seconds until mixture is smooth.

In a mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.

With an electric mixer on low speed, beat the buttermilk, Splenda, egg, and both extracts until combined; beat in the flour mixture then the chocolate mixture.

Pour batter into the prepared pan and bake at 350 degrees for 25 minutes or until a wooden toothpick inserted into center comes out clean. Do not overbake brownies. Cool in pan on a wire rack for 10 minutes then using the foil as handles, lift brownie from the pan to the rack. Allow to cool completely.

Cut brownies into 25 small squares.

In a small bowl stir the peppermint extract into the whipped topping. Add food coloring, if desired. Place a small dab atop each brownie before serving.

*I suggest diabetics never use refined flours, such as all-purpose.

file photo

 

YUMMY BROWNIES

1/2 cup Splenda or Stevia Granulated

2 tbsp coconut or olive oil
2 tbsp water
1 1/2 cups sugar-free chocolate chips
2 large eggs
1/2 tsp butter or vanilla extract
2/3 cup white whole-wheat flour
1/4 tsp baking soda
1/4 to 1/2 tsp salt (based on your tolerance for salt)
1/2 cup chopped pecans

Preheat oven to 325 degrees.
Lightly oil an 8-inch square baking pan; set aside.

Combine the sweetener, oil and water in a medium saucepan; bring to a boil over medium heat. Remove from the heat and stir in the chocolate chips until melted and smooth. Mix in the eggs and extract until blended.

In a small bowl, combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan. Sprinkle pecans over the top.

Bake at 325 for 25 to 30 minutes - do not over bake. Remove to a wire rack to cool in the pan.

Cut brownies into small squares to serve. Remember this is a dessert/treat and should be treated as such. One small brownie per day. Share the remainder with family, friends, coworkers, etc.

file photo

BROWN 'SUGAR' AND WALNUT BROWNIES

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.

The file photo

FLOURLESS SUGAR-FREE BROWNIES

 Ingredients

• 12 ounces unsweetened chocolate
• 1 cup butter
• 1 1/2 cups Splenda or Stevia granulated
• 4 eggs, large
• 4 egg yolks, large
• 1 tablespoons vanilla
• 1/4 cup unsweetened cocoa

Directions

1. Preheat the oven to 350 degrees.
2. Melt the chocolate and butter together on stovetop or in microwave.
3. In large bowl add the chocolate/butter mixture, Splenda, eggs, egg yolks, vanilla and cocoa, stirring until well blended.
4. Pour into a 9 X 13 inch pan (spray with vegetable spray and dust with cocoa).
5. Bake at 350 degrees for 30 minutes.

Yield: 36 Brownies

Per brownie: Calories 110, Carbs 3.5 g, Protein 2.4 g

Note: Recipe and picture from Diabetic Connect

PEPPERMINT BROWNIE DESSERT

Brownie:

1 box sugar-free brownie mix
1/2 cup canola oil
1/4 cup water
2 eggs

Preheat oven to 350 degrees.
Line a 9 x 13-inch baking pan with foil allowing some to hang over on the ends; spray the bottom only with nonstick cooking spray; set aside.

Prepare brownie mix as directed on the package using the ingredients listed above. Spread the batter into the prepared pan.

Bake brownie at 350 degrees for 28 to 30 minutes. Be careful not to overbake! Remove from oven and allow to cool in the pan on a wire rack for 1 hour.

Topping:
2 cups whipping cream
1 envelope unflavored gelatin
1 cup crushed peppermint sugar-free candies
24 peppermint candies for garnish
mint leaves for garnish, optional

While the brownie layer is cooling, place 1/2 cup of the whipping cream in a small saucepan. Sprinkle the gelatin over the cream; let stand 5 minutes to soften. Heat over low heat for 2 to 3 minutes until gelatin has completely dissolved, stirring often. Remove from the heat. Stir in half of the crushed candies. Allow to cool 20 to 25 minutes or until lukewarm, stirring occasionally. Most, but not all, of the candy will melt.

Beat the remaining 1 1/2 cups of the whipping cream in a large bow until stiff peaks form. Fold in the remaining crushed candies. Working very quickly, stir 1/4 of the mixture into the gelatin mixture. Fold gelatin mixture into the remaining whipped cream until blended.

Spread the whipped topping over the cooled brownies. Cover and refrigerate for 1 hour or more before serving.

To serve, using the foil, lift the brownie from the pan and cut into 24 squares. Top each square with a peppermint candy and mint leaves, if using.

file photo

BLACK BEAN BROWNIES

1 can (15-oz) low-sodium black beans, rinsed and drained

2 large eggs
1/2 cup unsweetened cocoa powder
3/4 cup Splenda granular
1/2 tsp canola oil
1/2 tbsp unsweetened applesauce
1 tbsp fat-free milk
1 tsp balsamic vinegar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar-free chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350 degrees.
Spray a 9-inch square baking pan or dish with nonstick cooking spray and line with parchment paper.

Place all ingredients except chocolate chips and walnuts in a blender and blend until combined and smooth. Stir in the chocolate chips and walnuts and pour batter into prepared baking pan or dish.

Bake at 350 degrees for 25-30 minutes until a wooden toothpick inserted in the center comes out clean.

Remove from oven and cool in pan on a wire rack. Cool completely before cutting into 20 brownies.

Note: File photo without nuts

Reminder: This is a dessert and should  be treated as such. Do not over-indulge and share with others or freeze extras, a couple per bag, in small ziptop bags to pull out when desired.

BROWNIE BITES WITH ALMONDS- Gluten Free Inst. Included

 

3/4 cup Splenda granulated

1/4 cup butter, melted*
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/4 cup whole-wheat flour**
1/4 cup pecan meal
1/4 tsp baking powder
1/8 tsp salt
1/3 cup sugar-free chocolate chips
1/2 cup raw almond pieces
Almond halves for garnish if desired

Preheat oven to 350 degrees.
Spray mini muffin cups with nonstick cooking spray; set aside.

In a 2-quart mixing bowl, whisk together Splenda, butter, eggs, and vanilla extract until blended well. Still using the whisk, stir in the cocoa, whole-wheat flour, pecan meal, baking powder, and salt just until blended.

Stir in the chocolate chips and the raw almonds.  Using a spoon, divide batter into the muffin cups.  This will make approximately 12.  If desired, add half an almond to the center of each muffin pressing in lightly for garnish.

Bake for 12 to 15 minutes or until a toothpick inserted in the center comes out with slightly moist crumbs.  Do not overbake brownies.  Remove from pan and cool completely on wire racks.

 

 (I bit into one of the brownies so you can see the interior texture.  These are very good.  My family likes them, too, and they are not diabetic.  I made these first for a friend who wanted to cut back on sugar, and gluten. She is not diabetic and loves them.  She asked for more!)

*May replace butter with an equal amount of applesauce or half applesauce and half ground flaxseed to reduce the fat.
**Replace with garbanzo bean flour for a gluten-free brownie.

FUDGE BROWNIES WITH ALMONDS

 

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.

 

File Photo of this recipe.

REDUCED-SUGAR BROWNIES WITH ALMONDS

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.

file photo used for reference only.

HOOSIER PEANUT BUTTER BROWNIES

This is an old recipe I had that I changed after my diabetes diagnosis years ago. This is my diabetic-friendly version, and it may not work for all diabetics! For those whose blood sugar is controlled this should work for special occasions or sharing with others.

1/2 cup natural creamy peanut butter
1/3 cup butter OR unsweetened applesauce
1 cup Splenda Granulated or your favorite sugar substitute
2 tbsp Splenda Brown Sugar Blend
2 eggs OR 1/2 cup egg substitute
1 cup white whole-wheat flour 0R 1/2 cup white whole wheat with 1/2 cup almond flour
1 tsp baking powder
1/4 tsp salt, optional
1 pkg sugar-free chocolate chips
1/2 tsp vanilla extract
1/2 cup chopped peanuts 

Preheat oven to 350 degrees. Spray a 9-inch square baking pan with nonstick cooking spray; set aside.

In a medium mixing bowl beat the peanut butter and butter (or applesauce) until blended. Gradually add both Splenda products, beating until fluffy. Add the eggs, one at a time, beating after each addition. Add the flour, baking powder, and salt; mix well. Stir in the chocolate chips and the vanilla, mixing in well. Mix in the peanuts or sprinkle on the top of the batter. Pour into the prepared baking pan and bake at 350 degrees for 30 to 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool before cutting.

Remember quantity is key for diabetics and desserts. Have one brownie, not a half pan of brownies. Share with others or freeze some for later.

file photo