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Brownies, Bill's Fudgy & Sugar-Free Recipe

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This recipe for Brownies, Bill's Fudgy & Sugar-Free, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beulah Massey
Added: Tuesday, October 11, 2005


6 tablespoons margarine
4 oz unsweetened chocolate
1/3 cup skim milk
1/3 cup sugar-free apricot preserves
1 egg yolk
1 teaspoon vanilla
1/2 cup all-purpose flour
sweetener *
1/2 teaspoon baking powder
1/8 teaspoon salt
3 egg whites
1/8 teaspoon cream of tartar
1/3 cup walnuts (optional)

* 10 3/4 teaspoons Equal For Recipes or 36 packets Equal sweetener or 1 1/2 cups Equal (Spoon type)

If using, coarsely chop the walnuts.

Heat the margarine, chocolate, milk and apricot preserves in a small saucepan, whisking frequently, until the chocolate is almost melted. Remove the saucepan from the heat; whisk until the chocolate is melted. Whisk in the vanilla; mix in the flour, Equal, baking powder, salt & egg yolk until combined & smooth.
Beat the egg whites and cream of tartar to stiff peaks in a large bowl. Fold the chocolate mixture into the egg whites. Fold in the walnuts, if using them. Pour the batter into a greased 8-inch square baking pan.
Bake in a preheated 350 degree oven until the brownies are firm to the touch and a toothpick inserted in the center comes out dry, 18 to 20 minutes (do not over bake). Cool on a wire rack. Serve warm or at room temperature.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
For best results, ensure that all ingredients are at room temperature.
If desired, the equivalent amount of Splenda may be substituted for Equal.




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