Diabetic Devil's Food Brownie
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 100.8
- Total Fat: 5.4 g
- Cholesterol: 0.1 mg
- Sodium: 143.5 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 0.8 g
- Protein: 2.4 g
View full nutritional breakdown of Diabetic Devil's Food Brownie calories by ingredient
Introduction
This rich chocolate brownie easily fits into a diabetic's meal plan This rich chocolate brownie easily fits into a diabetic's meal planNumber of Servings: 18
Ingredients
-
1/2 cup unsweetened cocoa powder
1/2 cup boiling water
2 cups cake flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
1/2 cup Splenda Granulated
3/4 cup liquid egg substitute
1 teaspoon vanilla
1 stick margarine, at room temperature
Directions
Makes one 9" square pan. Cut 4x4 to obtain 16 servings. They're small, but they pack a whallop of rich flavor.
Mix cocoa powder and boiling water together in a medium sized bowl. Stir until smooth. Mixture will be thick and hot. Measure out liquid egg substitute - set both items aside until they reach room temperature.
Place flour, baking soda, baking powder, salt, Splenda in a bowl and stir until well blended.
Add egg substitute & vanilla to the cocoa mixture. Mix well.
Add margarine and cocoa mixture to the dry ingredients. Mix at medium speed for about 1 minute. Do not over mix - this will make the batter gummy. Spread batter in a 9x9 pan sprayed with baking spray.
Bake at 30 for about 30 minutes, or until cake tester comes out clean and brownies pull away from the sides of the pan.
Cool in the pan on a wire rack. Cut 4x4 for 16 servings, or 6x3 for 18 servings. Nutrition info for 18 servings is:
Calories: 100.8
Total Fat: 5.4 g
Sat Fat: 1.2g
PolyUnsat fat: 1.3g
MonoUnsat fat: 2.6g
Cholesterol; 0.1mg
Sodium: 143.5mg
Potassium: 73.9mg
Total Carbs: 12.1 g
Fiber: 0.8g
Sugars; 0.1g
Protein: 2.4g
This was originally supposed to be cake recipe, but I messed up and didn't put enough baking powder in it (original recipe called for 1 1/2 tsp, no 1/2 tsp.) The cake didn't rise, but it made these brownies that are pretty good, so maybe it wasn't a mistake after all.
Number of Servings: 18
Recipe submitted by SparkPeople user TNLORI.
Mix cocoa powder and boiling water together in a medium sized bowl. Stir until smooth. Mixture will be thick and hot. Measure out liquid egg substitute - set both items aside until they reach room temperature.
Place flour, baking soda, baking powder, salt, Splenda in a bowl and stir until well blended.
Add egg substitute & vanilla to the cocoa mixture. Mix well.
Add margarine and cocoa mixture to the dry ingredients. Mix at medium speed for about 1 minute. Do not over mix - this will make the batter gummy. Spread batter in a 9x9 pan sprayed with baking spray.
Bake at 30 for about 30 minutes, or until cake tester comes out clean and brownies pull away from the sides of the pan.
Cool in the pan on a wire rack. Cut 4x4 for 16 servings, or 6x3 for 18 servings. Nutrition info for 18 servings is:
Calories: 100.8
Total Fat: 5.4 g
Sat Fat: 1.2g
PolyUnsat fat: 1.3g
MonoUnsat fat: 2.6g
Cholesterol; 0.1mg
Sodium: 143.5mg
Potassium: 73.9mg
Total Carbs: 12.1 g
Fiber: 0.8g
Sugars; 0.1g
Protein: 2.4g
This was originally supposed to be cake recipe, but I messed up and didn't put enough baking powder in it (original recipe called for 1 1/2 tsp, no 1/2 tsp.) The cake didn't rise, but it made these brownies that are pretty good, so maybe it wasn't a mistake after all.
Number of Servings: 18
Recipe submitted by SparkPeople user TNLORI.
