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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 16 |
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Directions: This recipe is thoughtfully contributed by Patti Lynch, and appears in her
wonderful cookbook titled "Sweet Inspirations: A Sugar Free Dessert Book."
Blend margarine, cocoa, and fruit sweetener. Add eggs, one at a time,
beating well after each addition. Mix dry ingredients together separately.
Add to chocolate mixture. Fold in nuts.
Pour into 9"x9" pan which has been sprayed with non-stick coating spray.
Bake 15-20 minutes at 325F. Brownie is done if it springs back when lightly
touched in center).
NUTRITIONAL INFORMATION per serving 140 Calories, 10g Fat, 9g Carbohydrate;
34mg Cholesterol, 2g Protein, 177mg Sodium EXCHANGES: 2/3 bread exchange, 2
fat exchanges
| Ingredients:
1/2 Cup(s) Margarine
4 Tablespoon(s) Cocoa
2 Eggs
2/3 Cup(s) Flour
1 Teaspoon(s) Baking powder
1/4 Teaspoon(s) Salt
1/2 Cup(s) Chopped nuts
1/2 Cup(s) Fruit sweetener |
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