Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Twice Baked Shepherd's Pie
We reinvented a classic winter favorite with twice baked potatoes and lean Italian turkey sausage.
Home 
Recipes
Yield: Serves 12. 1 piece per serving.
Recipes
Brownies with Splenda
| Nutrition Information | |
| Calories: | 134 |
| Total Fat: | 7g |
| Saturated Fat: | 1.8g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 109mg |
| Carbohydrates: | 17.7g |
| Dietary Fiber: | 1g |
| Sugars: | 10.8g |
| Protein: | 2.2g |
| Vitamin A: | 230.8iu (4%) |
| Vitamin C: | 0mg (0%) |
| Calcium: | 13mg (1%) |
| Iron: | 0.7mg (3%) |
3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup trans-free margarine
1/2 cup water
1 cup sugar
1/2 cup non-fat egg substitute or egg whites
1 1/3 cups all purpose fluor
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease two 8x8 baking pans.
Stir together the cocoa, baking soda and margarine in a large mixing bowl. Add the boiling water and stir until smooth and thick. Add the Splenda and the egg whites. Then add flour and vanilla; add the chocolate chips last.
Divide batter between pans and bake 25-35 minutes or until firm in center. Cut each pan in 12 pieces. Freeze one pan of brownies for later.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!