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Fudge BrowniesCheyanne’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 Brownies6 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.
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