COCOA BROWNIES

COCOA BROWNIES

These brownies are so decadent-tasting – very close to the real thing! I have so many brownie recipes, but can one ever have too many?

³/₄ cup melted butter (175 mL)

1 cup SPLENDA^® Granular (250 mL)

¹/₂ cup granulated erythritol (125 mL)

1¹/₂ tsp vanilla extract (7 mL)

3 eggs

³/₄ cup Low-Carb Bake Mix, (175 mL)

¹/₂ cup cocoa (125 mL)

¹/₂ tsp baking powder (2 mL)

¹/₄ tsp salt (1 mL)

Milk Chocolate Frosting

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

Yield: 25 servings

1 serving with frosting

111.9 calories

3.0 g protein

9.8 g fat

3.2 g carbs