Prep 15 mins
Cook 25 mins
Healthier brownies. Will try.
- 1⁄2 cup butter
- 1⁄2 cup Splenda granular
- 1⁄2 cup unsweetened cocoa powder
- 2 eggs
- 2 teaspoons vanilla
- 1⁄2 cup flour
- Preheat oven to 350 degrees.
- Grease an 13 x 9 inch tinfoil tray.
- In a medium bowl, combine melted butter and cocoa powder.
- Add Splenda and eggs.
- Stir in vanilla and flour.
- Spread in pan and bake for approximately 20-25 minutes.
I was very disappointed in this recipe. I won't say I won't ever use it again, however as a baker, when I see a recipe that just says flour, I assume it is all purpose. I feel if the recipe was clear and explained using self rise flour, it would have came out better. This is the first and only batch of disgusting brownies I have ever made.
When I visited the Splenda website, they discuss the importance of sugar in baking. Sugar provides other elements besides just sweetness. The Splenda folk recommend only replacing 50% of the sugar with Splenda in baked products. Splenda can be successfully used without sugar however in puddings and cheesecakes. I have made very good puddings and cheesecakes with Splenda and no sugar. That said, I tried these brownies anyway, I wanted to see how they would come out. Very unpleasant result. It would be improved changing the Splenda ingredient to the Splenda Sugar-Blend for baking.
The brownies were pretty good. If you like dark chocolate then you will really like the flavor! Only problem is that you will have to double the recipe if you are using a 13X9 inch pan. So that's what I did. The consistancy comes out as more of a cake-like brownie.