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Full Online Book HomeLearning KitchenCookies - Brownies - Sugar-free Brownies Recipes By Bme
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Cookies - Brownies -  Sugar-free Brownies Recipes By Bme Post by :jinmin Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3090

Click below to download : Cookies - Brownies - Sugar-free Brownies Recipes By Bme (Format : PDF)

Cookies - Brownies - Sugar-free Brownies Recipes By Bme

This recipe uses brown rice syrup instead of sugar. An added bonus to using brown rice syrup is that it reduces the amount of calories in a recipe. You can also substitute brown rice flour for the wheat flour.

1/2 cup brown rice syrup
2 Tbsp unsalted butter
3 oz. unsweetened baking chocolate
1 tsp vanilla
2 eggs
1/2 cup sifted all-purpose flour
1/2 cup chopped pecans


Preheat oven to 350°F (175°C).

In a medium saucepan, melt butter and chocolate on low heat. Stir in brown rice syrup. Remove from heat. Blend in eggs one at a time. Add vanilla. Stir in flour and pecans.

Spread in a greased 8x8-inch (20x20cm) baking pan. Bake for 30 minutes. Cool and cut into squares.

Nutrition Facts:
Calories: 129
Fat: 9g
% fat calories: 59%
Cholesterol: 35mg
Carbohydrate: 11g
Protein: 2g



Sugar-Free Brownies

1/2 cup margarine
1/4 cup unsweetened cocoa powder
2 eggs
1 cup granular sucrolose sweetener (eg. Splenda™)
3/4 cup all-purpose flour
1/8 teaspoon salt
1/4 cup skim milk
1/2 cup chopped walnuts (optional)

Topping:
1 (1.4 ounce) package sugar free, chocolate fudge flavored instant pudding
1 cup skim milk


Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.

In a small saucepan over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs until frothy. Stir in the sucrolose sweetener. Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine. Finally stir in the 1/4 cup of milk and if desired, the walnuts. Pour into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

To make frosting, Mix together the sugar free chocolate pudding mix and 1 cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.



Buttermilk Brownies

2 c. flour
1/4 c. granulated fructose
1/4 c. granulated Splenda
1 tsp. baking soda
dash salt
3/4 c. margarine
1 c. water
1/3 c. unsweetened baking cocoa
2 eggs
1/2 c. buttermilk
2 tsp. vanilla


Combine the first 5 ingredients in a mixing bowl. In a saucepan over medium heat, combine margarine, water and cocoa. Stirring constantly, bring to a boil. Remove from heat. Pour chocolate mixture into flour mixture. Beat until thoroughly blended. Add eggs, buttermilk and vanilla; beat for 1 minute.

In a greased and floured 15-in. x 10-in. jelly roll pan; spread batter evenly on the bottom. Bake at 350-F for 25 minutes or until a toothpick inserted near the center comes out clean. Cut into 50 brownies.

xchanges: One brownie equals 1/4 bread...1/3 fat...51 calories...4 gm carbohydrate

Diabetic Cookies" - Mary Jane Finsand
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