"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Diabetic Brownies Recipe

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This recipe for Diabetic Brownies, by , is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Garland, Bailey & Noah
Added: Tuesday, June 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. reduced-calorie margarine
1/2 c. granulated fructose or Splenda
1/4 c. unsweetened cocoa powder
1 egg
1 tsp. vanilla
1 c. all-purpose flour
1/3 c. skim milk
1/4 tsp. baking powder
1.4 tsp. baking soda
1/4 c. chopped pecans

Directions:
Directions:
Spray a 9-inch square baking pan with cooking spray; set aside.
In a medium saucepan, melt margarine, remove from heat.
Stir in fructose or Splenda and cocoa till combined.
Add flour, milk, baking powder and baking soda. Beat with a spoon till well combined.
Stir in pecans.
Spread batter into pan.
Bake at 325 degrees for 20-25 minutes or till toothpick inserted in the center comes out clean. Cool in pan.
Cut into bars.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a tasty low calorie dessert.

 

 

 

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