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Categories:Viewed: 46 - Published at: 4 years ago
Ingredients
- 3/4 cup melted butter (175 mL)
- 1 cup Splenda granular (250 mL)
- 1/2 cup granulated erythritol (125 mL)
- 1 1/2 teaspoons vanilla extract (7 mL)
- 3 eggs
- 3/4 cup low-carbohydrate baking mix (175 mL)
- 1/2 cup cocoa (125 mL)
- 1/2 teaspoon baking powder (2 mL)
- 1/4 teaspoon salt (1 mL)
Method
- In food processor, process butter, SPLENDA(R) Granular, erythritol and vanilla.
- Add eggs; process. In medium bowl, combine Low-Carb Bake Mix, page___, cocoa, baking powder and salt.
- Add to egg mixture; process.
- Spread in greased 8-inch (20 cm) square baking pan. Bake at 350°F (180°C) for 30 minutes, or until a knife inserted in brownies comes out clean.
- Cool, frost, cut and refrigerate in an airtight plastic container to keep fresh longer and prevent recrystallization of the erythritol.
