Sugar Free Brownies

Haven't tried these yet, but I plan to because DH is a diabetic AND a chocoholic! However, I did want to add a comment first about using Splenda in baked goods - to increase volume, add 1/2 cup of dry milk powder and 1/2 teaspoon of baking soda. Also, if you are replacing the sugar with Splenda Sugar Blend (not Splenda granular), be sure to only use 1/2 of the measurement of real sugar called for in the recipe. Hope these tips help - visit www.Splenda.com & click on the Cooking & Baking tab at the top of the page. -M ***UPDATE*** Made these over weekend & was pleased with the results, although the brownies seemed a bit dry -- I'm new at baking with Splenda, so I didn't realize I should have taken them out of the oven a few minutes before the stated baking time. But, these are very good nonetheless. Next time I think I will add some chocolate chips just to increase the chocolate flavor. Thanks for posting!

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A wonderful Splenda recipe with a great flavor! Just the right amount of chocolate. I baked them for only 25 minutes to prevent being too dry. Thanks for sharing this recipe. Prepared while a participant in the "Low-in and Free-of February 2008 Photo Forum Event.

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I made these for my boss who is a diabetic, and was almost too embarassed to give them to him. Maybe if you doubled the Splenda like a previous reviewer said, this would be a better brownie recipe (although they still didn't rise like the ones pictured). As is, this is a fairly good recipe for slightly chewy, sort of sweet chocolate pancakes.

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This was good for me being on a no sugar diet. I used wheat flour and added a teaspoon baking powder. I dipped the bownie into sugarfree pudding and it satisfied my sugar and chocolate craving. Thanks for the recipe!

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Best sugar free brownies I've tried! I think I might add a bit of baking powder next time, as mine came out super flat & chewy

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These turned out great with a very good flavor. You can really taste the chocolate flavor. The only downside to these is that they taste more like chocolate cake instead of chocolate brownies, but great recipe nonetheless.

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Really good for sugar-free! I also reduced the fat by using 1/4 cup butter and 1/4 cup applesauce, I also added 1 tsp. vanilla and cooked it for 15 minutes (in a confection oven). Though they turn out like a bar-cookie, very tasty with milk.

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These are awesome! I only made a couple changes, by using almond flour, instead of all purpose, and I added about 1/2 bag of dark chocolate chips, and no nuts. Hubby LOVED them, and is requesting them all the time now!! Thanks so much! :)

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Not very sweet, gummy texture. I made some sugar-free frosting to make them palatable, but i wouldnt make them again.

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this was right on the money for me and my man....love the brownies......came out great ......added 1/2tsp baking soda like the other reviewers ....just right ...will use sugar free frosting next time i make ...thanks for the recipe

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This is the first time I made anything sugar free. I made these for a diabetic friend and am shipping them for Christmas. I didn't want to eat any of them so she could have as many as possible. I used 1/3 tsp unexpired baking soda because 1 reviewer used 1/2 tsp and said theirs turned out too fluffy. Unfortunately, even with the 1/3 baking soda, mine turned out quite flat. I only baked them 15 min at 325 degrees in an 8x8 glass pan and they were done. Maybe I should have used baking powder? I can only hope they taste decent because I only used 1 c. of Splenda since that's what the recipe called for and I didn't want them to be too sweet. My friend is too nice to tell me if they don't taste good, so I guess I'll never know. Kinda disappointed in how flat they were.

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Just made this...I added 1/2 tsp baking soda like a previous reviewer said. Mine were good, but turned out really fluffy, more like cake. And I think they could've been sweeter. I used 35 packets of splenda...don't know if that made a difference? Anyway, we will eat it, but it's not really brownies.

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These are great, especially for sugar-free! I have been sugar-free for 11 days and it has been really difficult, but I feel way better already. For those who dislike Splenda aftertaste, I have found that it is less noticeable when baked goods have been chilled (either the flavor changes, I have eaten enough by that point not to notice anymore, and/or I am also crazy). I'm avoiding complex carbs so I used whole wheat flour, and I'm pretty happy! note: I used 3/4 cup Splenda, 2 Tbs Agave (ok, it is a sugar but has a ridiculously-low glycemic index and really helps with texture), whole wheat flour, and soy milk, and I added 1/2 tsp. baking soda as suggested on Splenda's website. I baked it in a bread loaf pan :). Thanks for posting1

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We really enjoyed these. I did use half sugar and half Splenda and whole wheat flour and a teaspoon of baking powder as suggested by Chef 1089503. Thanks for a great recipe. This is definitely a keeper.

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I'm not rating this recipe as I have not tried it. The copy of this recipe I found has a frosting. To make frosting, Mix together the 1 (1.4 ounce) package sugar free chocolate pudding mix and 1 cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares. This also says it makes 25 squares. Thanks for posting a yummy sounding recipe! I hope to try this recipe soon! Christine (internetnut)

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I cook with splenda for sf desserts. Your brownies were great, 9 years since I tried to cook with chocolate/splenda mix. These came out great. Added 1/2c more splenda, little vanilla, the rest was perfect. Key - letting the butter/chocolate mix. cool, plus adding the milk. Thanks-Ladylakes #745960 I will post some sf desserts soon - I am new.

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My dear tara If you don't need to eat sugar free then don't. I have been looking for a recipe for sugar free brownies, cause I am diabetic. my husband has the same comment about sugar free things, after taste. you wouldn't be saying that if you couldn't eat the sugar.

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That's a great Brownie recipe!!! I and my husband just loved it. When using stevia as an artificial sweetener I put 1/2tsp and it was perfect!!!

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I'm not going to rate this because I think it was probably a good recipe for sugar free. However; the conclusion that I reached was that making sugar free brownies that taste good is almost impossible. I was dissappointed that they were very flat and had an unpleasent aftertaste. But, as I said above, I think that is almost impopssible to avoid when using artificial sugar.

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