Yield: 16 squars
|½ teaspoon||Baking powder;|
|3 ounces||Unsweetened chocolate; melted|
|½ cup||Shortening; softened|
|2 tablespoons||Granulated sugar replacement|
|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