Chocolate Cake Brownies With Splenda

Submitted by Shar-on

"This recipe is posted in request. I found it in a booklet published by Splenda. I have not tried it, so I hope you will enjoy it."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 16 pieces
• Serves: 16

ingredients

• 2⁄3 cup Splenda granular
• 2⁄3 cup all-purpose flour
• 1⁄3 cup cocoa
• 1 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄3 cup soft margarine
• 2 eggs
• 1 teaspoon vanilla
• 1⁄3 cup unsweetened applesauce (ALLEN'S by MOTT'S)
• 1⁄3 cup chopped walnuts (optional)

directions

1. Mix tog splenda, flour, cocoa, baking powder and salt; and set aside.
2. Beat tog margarine, eggs and vanilla for 1 minute.
3. Add applesauce and beat until blended.
4. Add flour mixture and nuts until blended.
5. Spread evenly in a greased 8 inch square cake pan.
6. Bake at 350 defF for about 15 minutes or until tester inserted in centre comes out clean.
7. Cool on rack.
8. Store in a coverd container in the fridge.

Reviews

[Lennie]

This was my first experiment using Splenda, in anything. Both my DH and I agreed that this was much more of a cake than a brownie, not that there's anything wrong with cake of course! On the positive side, the recipe was easy to put together (note to others: it may look curdled at first, when mixing, but don't worry, it all comes together just fine); baked up very quickly; has a wonderful appearance, all dark and chocolatey-looking; and cut nicely after cooling. The taste was good--not great or exceptional, but good. Very moist, too. On the negative side, the Splenda is so expensive that this recipe, which you would think wouldn't cost a lot to make, unfortunately does; I also detected an aftertaste I didn't like, which could possibly have come from the applesauce but I suspect came from the Splenda. I will definitely be passing this recipe on to my MIL, who has been diagnosed as a borderline diabetic. Thanks for posting!