Fudge Brownies
Cheyanne’s fudge brownies from Healthy Exchanges
Joanna Lund, owner of Healthy Exchanges, is a celebrated author and media personality. She and I have been friends ever since she started her business in 1992. Based in Iowa, Joanna believes in the “Grandma Moses” approach to eating healthy: sensible ingredients found in your local grocer, no waste, and so easy you won’t believe something that good can be put on the table in so little time.
Fudge Brownies
6 tablespoons + 2 teaspoons reduced-calorie margarine
2 cups SPLENDA Granular
4 eggs, or equivalent in egg substitute
3/4 cup unsweetened applesauce
1 tablespoon vanilla extract
1 cup cake flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon table salt
1/4 cup chopped walnuts
Preheat oven to 350 degrees. Spray a 7-by-11-inch biscuit pan with butter-flavored cooking spray. In a large bowl, combine margarine, SPLENDA, and eggs using a wire whisk. Stir in applesauce and vanilla extract. In a small bowl, combine flour, cocoa powder, baking powder, and salt. Add flour mixture to margarine mixture. Mix gently just to combine using a sturdy spoon. Fold in walnuts. Spread batter evenly into prepared pan. Bake for 20 to 26 minutes or until a toothpick inserted in center comes out clean. Place pan on a wire rack and allow to cool completely. Cut into 24 bars.
Each serving equals:
Diabetic ex: 1 Fat, 1 Starch/Carbohydrate
These Fudge Brownies are a healthy treat.
©2006-2010 Rita Heikenfeld and AboutEating.com
