The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1. There is another article and video here: Part 2.
INGREDIENTS: 
3 eggs
1 cup unsalted
butter, softened (250 mL)
Liquid sweetener (sucralose or stevia) to
equal 11/2 cups sugar (375 mL)
1/2 cup granulated sweetener (125 mL)
3/4 cup mashed banana (175
mL)
2 tsp vanilla
extract (10 mL)
2 cups Gluten-Free
Bake Mix 2, (500 mL)
OR Gluten-Free,
Grain-Free Bake Mix, OR 2
1/4 cups Keto Bake Mix
1/4 cup cocoa (60 mL)
1/8 tsp salt (0.5 mL)
11/4 cups sugar-free
chocolate chips, OR this
one (300 mL)
INSTRUCTIONS:
Preheat the oven to 350°F (180°C).
In food processor or in bowl with mixer, process eggs. Add butter, liquid sweetener, granulated sweetener, mashed banana and vanilla extract; process.
In medium bowl, combine Gluten-Free Bake Mix 2, (OR alternative),
cocoa and salt. Add to wet ingredients; process. Stir in
1 cup (250 mL) chocolate chips. Turn out into a 9 x 13-inch (23 x 33
cm) baking dish. Sprinkle top with remaining chocolate chips and press them
into the batter very lightly. Bake 20 to 30 minutes, depending on your oven. A
knife inserted in the center will come out clean.
Yield: 36 brownies
1 brownie
113.9 calories
2.0 g protein
9.1 g fat
0.4 g fiber
3.1 g net
carbs
FOR MORE BROWNIE RECIPES: CLICK HERE
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