Low Carb Brownies

This recipe is from http://low-carb-news.blogspot.com/2010/07/cocoa-brownies.html. I intend to use a different sweetener combination of Sucralose, Erythritol, and Stevia as the sweetener. I'll update when I do.

• Ready In: 40 mins
• Serves: 25
• Yields: 25 brownie squares

Ingredients

• 3⁄4 cup  melted butter (175 mL)
• 1  cup Splenda granular (250 mL)
• 1⁄2 cup  granulated erythritol (125 mL)
• 1 1⁄2 teaspoons vanilla extract (7 mL)
• 3  eggs
• 3⁄4 cup  low-carbohydrate baking mix (175 mL)
• 1⁄2 cup  cocoa (125 mL)
• 1⁄2 teaspoon baking powder (2 mL)
• 1⁄4 teaspoon salt (1 mL)

Directions

1. In food processor, process butter, SPLENDA® Granular, erythritol and vanilla.
2. Add eggs; process. In medium bowl, combine Low-Carb Bake Mix, page___, cocoa, baking powder and salt.
3. Add to egg mixture; process.
4. Spread in greased 8-inch (20 cm) square baking pan. Bake at 350°F (180°C) for 30 minutes, or until a knife inserted in brownies comes out clean.
5. Cool, frost, cut and refrigerate in an airtight plastic container to keep fresh longer and prevent recrystallization of the erythritol.