SF FF Brownies
Check out web site www.theworldaccordingtoeggface.com she has a lot of recipes that I have tried that are good.
Liz's Best Brownies Ever (creative I know)
6 T smart balance Margarine ( I would assume you can use another vegetable oil based spread but this is my favorite)
3 ounces sugar free chocolate chips
3 ounces unsweetened (bakers) chocolate
1/2 cup diabetisweet sugar
1/2 cup diabetisweet brown sugar
2 eggs
1/2 cup flour
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees
In a small saucepan (I use a non-stick frying pan for easy clean-up) melt margarine and chocolates. Meanwhile in a bowl combine remaining ingredients. Pour chocolate over and mix thoroughly. DO NOT OVERMIX! You just want it combined.'
Line an 8" square baking pan with parchment paper or aluminum foil and spray lightly with cooking spray. Pour mix into pan. Top with nuts if desired. I used Pecans and they toasted up really nicely and were super yummy! Bake for 25 minutes. Remove pan from oven and cool on a wire rack (IN PAN) until completely cool, put in the refrigerator for several hours. Remove brownies from pan by inverting onto a cutting board. Cut into 2" squares. You can also make these in mini muffin cups - bake for 12-15 minutes.
Now as a true indulgence I would enjoy these with a small scoop of sugar free ice cream.
*NOTE* you can sub the diabetisweet for splenda but it totally changes the texture - I'm not as crazy about them that way. You can also do 1/2 and 1/2 - that retains most of the texture and the flavor.
6 T smart balance Margarine ( I would assume you can use another vegetable oil based spread but this is my favorite)
3 ounces sugar free chocolate chips
3 ounces unsweetened (bakers) chocolate
1/2 cup diabetisweet sugar
1/2 cup diabetisweet brown sugar
2 eggs
1/2 cup flour
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees
In a small saucepan (I use a non-stick frying pan for easy clean-up) melt margarine and chocolates. Meanwhile in a bowl combine remaining ingredients. Pour chocolate over and mix thoroughly. DO NOT OVERMIX! You just want it combined.'
Line an 8" square baking pan with parchment paper or aluminum foil and spray lightly with cooking spray. Pour mix into pan. Top with nuts if desired. I used Pecans and they toasted up really nicely and were super yummy! Bake for 25 minutes. Remove pan from oven and cool on a wire rack (IN PAN) until completely cool, put in the refrigerator for several hours. Remove brownies from pan by inverting onto a cutting board. Cut into 2" squares. You can also make these in mini muffin cups - bake for 12-15 minutes.
Now as a true indulgence I would enjoy these with a small scoop of sugar free ice cream.
*NOTE* you can sub the diabetisweet for splenda but it totally changes the texture - I'm not as crazy about them that way. You can also do 1/2 and 1/2 - that retains most of the texture and the flavor.
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