Yield: 16 squars
Measure | Ingredient |
---|---|
½ teaspoon | Baking powder; |
½ teaspoon | Salt; |
3 ounces | Unsweetened chocolate; melted |
½ cup | Shortening; softened |
2 \N | Eggs |
2 tablespoons | Granulated sugar replacement |
1½ cup | Flour; |
1 teaspoon | Vanilla extract; |
Combine all ingredients and beat vigorously until well blended. Spread mixture into greased 8-inch (20-cm) square pan. Bake at 350~ F (175~ C) for 30 to 35 minutes. Cut into 2-in. (5-cm) squares.
MICROWAVE: Cook on medium for 8 to 10 minutes or until puffed and dry on top. Cut into 2-in. (5-cm) squares.
YIELD: 16 brownies EXCHANGE: 1 brownie = 1-½ bread, 1-½ fat CALORIES: 1 brownie = 136 Source: The Diabetic Chocolate Cookbook Posted by: Fred Peters