“This recipe is from http://low-carb-news.blogspot.com/2010/07/cocoa-brownies.html. I intend to use a different sweetener combination of Sucralose, Erythritol, and Stevia as the sweetener. I'll update when I do.”
READY IN:
40mins
SERVES:
25
YIELD:
25 brownie squares
UNITS:
US

Ingredients Nutrition

Directions

  1. In food processor, process butter, SPLENDA® Granular, erythritol and vanilla.
  2. Add eggs; process. In medium bowl, combine Low-Carb Bake Mix, page___, cocoa, baking powder and salt.
  3. Add to egg mixture; process.
  4. 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.
  5. Cool, frost, cut and refrigerate in an airtight plastic container to keep fresh longer and prevent recrystallization of the erythritol.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: