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Double Chocolate Brownies

Two kinds of chocolate make these health-minded brownies hard to resist. Enjoy them for a snack or dessert with a glass of milk.

SERVINGS: 16 brownies

CARB GRAMS PER SERVING: 17

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by 6people

pidavis777 says:

To: jegreen21201 I substituted Splenda for sugar for a cake recipe and the batter was unmanageable a...... more

Nutrition Facts Per Serving:

Servings: 16 brownies
Calories113
Total Fat (g)4
Saturated Fat (g)2
Cholesterol (mg)8
Sodium (mg)37
Carbohydrate (g)17
Fiber (g)0
Protein (g)1

Diabetic Exchanges

Other Carbohydrates (d.e.)1
Fat (d.e.)1

	Nonstick cooking spray
1/4	cupbutter or margarine
2/3	cupgranulated sugar
1/2	cupcold water
1	teaspoonvanilla
1	cupall-purpose flour
1/4	cupunsweetened cocoa powder
1	teaspoonbaking powder
1/4	cupminiature semisweet chocolate pieces
2	teaspoonssifted powdered sugar

1. Preheat oven to 350 degrees F. Lightly coat the bottom of a 9x9x2-inch baking pan with nonstick cooking spray, being careful not to coat sides of pan.

2. In a medium saucepan, melt butter; remove from heat. Stir in granulated sugar, the water, and vanilla. Stir in flour, cocoa powder, and baking powder until combined. Stir in chocolate pieces. Pour batter into prepared pan.

3. Bake for 15 to 18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Remove from pan. Cut into 16 bars. Sprinkle with the powdered sugar. Makes 16 brownies.

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Comments (19)

pidavis777 wrote:

To: jegreen21201 I substituted Splenda for sugar for a cake recipe and the batter was unmanageable and after baking it was hard as a rock. I'm guessing that the chemical makeup of Splenda is not comperable with sugar; I think sugar has a higher moisture content.

6/22/2010 05:20:14 PM Report Abuse

anonymous wrote:

Think STEVIA! Anytime you need a sweetener, nothing is better than the natural sweetner Stevia. Besure when using it that you use a lot less than the recipe calls for, as it is a lot sweeter than anything else. For example in a glass of tea, I only use a small pinch of Stevia. On a recipe that calls for a cup of sugar I'd only use about a table spoon and that may be too much. Stevia is healthy as well, and if it has Chromium Picolanate it produces good insulin levels for diabetics.

4/21/2010 11:20:31 AM Report Abuse

elejackr wrote:

Do NOT use artificial sweeteners! Try Stevia instead, which comes from a plant and discovered in Brazil. If trying to stay away from sugar, also do not use anything having ingredients ending in "ose". It is always a form of sugar. Very bad for you!!

4/10/2010 05:08:32 PM Report Abuse

annefox62 wrote:

Equal as sub.in baking is horrible; it breaks down & loses sweetness under heat (even stated by the Mfr). Alt. sweeteners are pers.preference & reactions differ. Check local health food store; lot of alt.sweeteners there incl.natural unprocess.sugar & fruit sugars. Try sub.rice flour; healthier & lighter than allpurp. & not gummy like wheat. Hershey makes sugar free choc chips, which are great. Careful w/sub non-fat yogurt.-some are higher in carbs than low-fat. Label reading is imperative!

4/10/2010 07:23:42 AM Report Abuse

jegreen21201 wrote:

You can have sugar. I have seen powdered sugar by Splenda. You can substitute sugar for Splenda or even Equal. I wonder why Diabetic Living didn't explain this or even make the recipe using Splenda or Equal? Annoymous

2/23/2010 09:27:51 PM Report Abuse