afternoon tea brownies

Categories
Diabetic
Cake/cookie
Dessert
Chocolate
Yield
64 bars
MeasureIngredient
1 cup Cake flour;
½ teaspoon Salt;
1 teaspoon Baking powder;
2 tablespoons Cocoa;
1 ounce Baking chocolate, melted;
¼ cup Vegetable shortening;
Eggs;
½ cup Granulated sugar replacement
½ cup Skim milk;
½ cup Pecans, toasted and ground;

Sift flower, salt, baking powder and cocoa together. Pour melted chocolate over shortening and stir until completely blended. Beat eggs until thick and lemon-colored; gradually add sugar replacement.

Add chocolate mixture and small amount of flower mixture. Beat to thoroughly blend. Add remaining flour mixture alternately with the milk. Fold in the pecans. Spread in two 8-in. greased and paper-lined pans. Bake at 325 F for 17 to 20 minutes. Cut into 1 X 2 in. bars. Food Exchange Pre serving: 2 BARS ⅕ BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 2 BARS: 54 SOURCE: The Diabetic Chocolate Cookbook by Mary Jane Finsand. Brought to you and yours via Nancy O'Brion and her Meal-Master Typos for you and yours via Nancy's neighbor Sophia Robinson. Submitted By NANCY O'BRION On 01-26-95

Similar recipes

Random recipe of the day

Barley casserole #1

Follow us

 Subscribe in a reader