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Yield: Serves 12
Recipes
Chocolate Rasberry Brownies
Chocolate and rasberries make for a great combination with this dessert.
Nutrition Facts: Carbhydrates 8.3g
Yield: Serves 12
Ingredients
- 1 cup Splenda
- 3/4 cup unsweetened cocoa powder
- 6 eggs
- 1/4 cup sugar free raspberry preserves (or apricot, or cherry)
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 tsp. almond extract
- 1 cup high gluten flour
Instructions
- Preheat oven to 325F
- Grease a 9x13 inch pan
- Set aside
- Combine Splenda and cocoa
- Gradually add eggs and preserves, beating on low-speed with electric mixer
- Add vanilla, salt, and almond extract and beat briefly to mix
- Combine flour and baking soda and stir in with a spatula
- Do not over mix
- Turn into prepared pan
- Bake at 325F for 30-35 minutes
- Brownies should be slightly under-baked but not runny in the center
- Allow to cool and cut into small squares
User rating
User Feedback
(Page 1 of 1, 2 total comments)Bonnie
+These brownies were delicious. We ate them warm with a dollop of lite whipped topping. The ingredients were simple; had everything on hand to make them.
posted Mar 19th, 2010 7:31 pmSally
-anything that still uses splenda/nutrasweet/equal is not good. Do your research, but make sure it isn't on the company site that is trying to sell you the lies. I cook with stevia, applesauce, honey, and sometimes raw cane sugar if I must.
posted Jan 22nd, 2010 12:03 am