Question:
Recipe for Flourless Brownies

Just thought everyone might like to try this. ENJOY! ~LEANN~ FLOURLESS CHOCOLATE BROWNIES Ingredients: 3/4 cup Almonds 1/4 cup Walnuts 3 - 1 oz Unsweetened chocolate squares 6 Tbsp Unsalted butter 1 cup LOWFAT ricotta (part-skim has more fat so be sure to get the right kind) 2 large eggs 1/4 cup Granulated fructose 1/2 cup Splenda Directions: Preheat the oven to 350 degrees. In a food processor, grind the nuts to a coarse meal. In a small saucepan, melt the butter and chocolate over low heat, stirring frequently. Remove the chocolate mixture from the heat and let cool a bit, then mix in the ricotta. In a medium mixing bowl, combine the eggs, fructose, Splenda, and vanilla. Add the cooled chocolate mixture and the ground nuts to the egg mixture and mix well. Grease an 8 x 8 pan. Pour the batter into the pan, smoothing it to make an even layer. Bake for 25 minutes. The sides will be firm but the middle may still be jiggly. Store in the refrigerator and enjoy! Here is the nutritional breakdown for 1/24 of the pan: Calories - 101 Fat - 9 g (Sat Fat 4 g) Carbohydrates - 5 g (Fiber 1 g, Sugars 3 g) Protein - 3 g    — LE803 (posted on August 21, 2003)

August 21, 2003
sounds good, but I'm trying to picture cutting an 8 by 8 into 24 pieces lol. I'll have to try it though! Have you?
   — [Deactivated Member]

August 22, 2003
Thanks. But the ingredient list is missing vanilla. How much?
   — Vespa R.

August 22, 2003
I'm sorry, you need 1 teaspoon vanilla, I believe.
   — LE803

August 22, 2003
Hi! I am the creator of the flourless brownies. And YES I missed the 1 tsp of vanilla on the first posting. It is on my profile (correctly) now.<p>I felt the same way when I saw cutting it into 24 pieces, but they are thick and the taste is so rich that it is more like eating fudge than brownies.
   — ctyst

August 22, 2003
I can't wait to try it, I am going to the groc store in the am and have my recipe all copied and ready to go!!!! thanks for the "healthier" snack
   — **willow**

August 23, 2003
Just a helpful hint, whenever I make brownies of any sort, I line the pan with foil, grease or spray with Pam and continue as directed. When cool, lift foil and all out of the pan. It is much easier to trim edges, and cut into pieces. Eliminates that "getting the first piece out" that is always mutilated.
   — Dana S.

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