|1 teaspoon||Baking powder|
|½ cup||Chopped nuts (optional)|
|½ cup||Fruit sweetener*|
*recipe for fruit sweetener is located at the begining of this newsletter.
This recipe is thoughtfully contributed by Patti Lynch, and appears in her wonderful cookbook titled "Sweet Inspirations: A Sugar Free Dessert Book." Blend margarine, cocoa, and fruit sweetener. Add eggs, one at a time, beating well after each addition. Mix dry ingredients together separately.
Add to chocolate mixture. Fold in nuts.
Pour into 9"x9" pan which has been sprayed with non-stick coating spray.
Bake 15-20 minutes at 325F. Brownie is done if it springs back when lightly touched in center).
NUTRITIONAL INFORMATION per serving 140 Calories; 10g Fat; 9g Carbohydrate; 34mg Cholesterol; 2g Protein; 177mg Sodium EXCHANGES: ⅔ bread exchange; 2 fat exchanges
Posted to Recipe Page 3 November 96 Date: Sun, 03 Nov 1996 13:23:09 +0500 From: Gourmet Connection <capco@...>
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