Low Carb Brownies

Submitted by FluteDiva64

"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: 40mins
• Ingredients: 9
• Yields: 25 brownie squares
• Serves: 25

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.