Post by April B. on Feb 5, 2003 10:20:21 GMT -6
CHOCOLATE RASPBERRY BROWNIES
12 Servings
1 cup Splenda
3/4 cup unsweetened cocoa powder (33 grams)
6 eggs
1/4 cup sugar free raspberry preserves (or apricot, or cherry) (18 grams; check your brand)
1 tsp vanilla (1.5 grams)
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp almond extract
1 cup high gluten flour (24 grams)
Grease a 9x13 inch pan. Set aside.
Combine Splenda and cocoa.
Gradually add eggs and preserves, beating on low-speed with electric mixer.
Add vanilla, salt, and almond extract and beat briefly to mix.
Combine flour and baking soda and stir in with a spatula. Do not over mix.
Turn into prepared pan.
Bake at 325 degree F for 30-35 minutes.
Brownies should be slightly under-baked but not runny in the center. Allow to cool and cut into small squares.
Carb Count: Recipe Total 76 grams, Per Serving 6 grams
12 Servings
1 cup Splenda
3/4 cup unsweetened cocoa powder (33 grams)
6 eggs
1/4 cup sugar free raspberry preserves (or apricot, or cherry) (18 grams; check your brand)
1 tsp vanilla (1.5 grams)
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp almond extract
1 cup high gluten flour (24 grams)
Grease a 9x13 inch pan. Set aside.
Combine Splenda and cocoa.
Gradually add eggs and preserves, beating on low-speed with electric mixer.
Add vanilla, salt, and almond extract and beat briefly to mix.
Combine flour and baking soda and stir in with a spatula. Do not over mix.
Turn into prepared pan.
Bake at 325 degree F for 30-35 minutes.
Brownies should be slightly under-baked but not runny in the center. Allow to cool and cut into small squares.
Carb Count: Recipe Total 76 grams, Per Serving 6 grams