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Title: Basic Brownies
Categories: Diabetic Cookie Dessert Chocolate
Yield: 16 Squars
| 1/2 | ts | Baking powder; |
| 1/2 | ts | Salt; |
| 3 | oz | Unsweetened chocolate; melted |
| 1/2 | c | Shortening; softened |
| 2 | Eggs | |
| 2 | tb | Granulated sugar replacement |
| 1 1/2 | c | Flour; |
| 1 | ts | Vanilla extract; |
Combine all ingredients and beat vigorously until well blended. Spread mixture into greased 8-inch (20-cm) square pan. Bake at 350~ F (175~ C) for 30 to 35 minutes. Cut into 2-in. (5-cm) squares.
MICROWAVE: Cook on medium for 8 to 10 minutes or until puffed and dry on top. Cut into 2-in. (5-cm) squares.
YIELD: 16 brownies EXCHANGE: 1 brownie = 1-1/2 bread, 1-1/2 fat CALORIES: 1 brownie = 136 Source: The Diabetic Chocolate Cookbook Posted by: Fred Peters
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