Buttery No-Flower Brownies (Diabetic Recipe) (Healthy Recipe)

I love finding recipes like these because they are good for everybody!  I don’t know why the name is “no -flower”.  Maybe they were trying to be funny. Just in case it is a typo, there is no flour in this recipe.  Enjoy these brownies!

Buttery No-Flower Brownies

Prep time: 20 min.

Cook Time: 50 min.

12 oz unsweetened chocolate squares
1 cup unsalted butter
1 1/2 cups granulated Splenda
4 lg eggs
4 lg egg yolks
1 tbsp vanilla
6 tbsp cocoa powder

Preheat oven to 350°F.

Melt chocolate and butter over VERY low heat.

Let cool for 10 minutes.

Beat eggs until light.

Gradually beat in Splenda until fluffy.

SLOWLY drizzle chocolate mixture into egg mixture, beating constantly. (Mixture will get VERY thick)

Beat in sifted cocoa until smooth.

Spread batter into a GREASED 12×16 jellyroll pan.

Bake for 50 minutes, or until top is puffed and cracked and tester comes out with MOIST crumbs attached.

Cool for 1 hour. Cut into 2-inch squares.

Nutrition Facts:

Calories:                                   84

Carbohydrates:                     3g

Fat:                                            9g
Protein                                   2g
Cholesterol:                          44mg
Sodium:                                7mg
Fiber:                                     1g
Food Exchanges:             0 Carb, 1.5 Fat
Servings:                             48

2 thoughts on “Buttery No-Flower Brownies (Diabetic Recipe) (Healthy Recipe)”

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