Title: Afternoon Tea Brownies
Categories: Diabetic Brownies Dessert
Yield: 64 Bars
| 1 | c | Cake flower; |
| 1/2 | ts | Salt; |
| 1 | ts | Baking powder; |
| 2 | tb | Cocoa; |
| 1 | oz | Baking chocolate, melted; |
| 1/4 | c | Vegetable shortening; |
| 3 | | Eggs; |
| 1/2 | c | Granulated sugar replacement |
| 1/2 | c | Skim milk; |
| 1/2 | c | Pecans, toasted and ground; |
Sift flower, salt, baking powder and cocoa together. Pour melted chocolate
over shortening and stir until completely blended. Beat eggs until thick
and lemon-colored; gradually add sugar replacement. Add chocolate mixture
and small amount of flower mixture. Beat to thoroughly blend. Add
remaining flour mixture alternately with the milk. Fold in the pecans.
Spread in two 8-in. greased and paper-lined pans. Bake at 325 F for 17 to
20 minutes. Cut into 1 X 2 in. bars. Food Exchange Pre serving: 2 BARS 1/5
BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 2 BARS: 54 Source: The Diabetic
Chocolate Cookbook by Mary Jane Finsand. Brought to you and yours via Nancy
O'Brion and her Meal-Master Typos for you and yours via Nancy's neighbor
Sophia Robinson.