I made a batch of diabetic-friendly brownies just in time for D-Feast Friday. The recipe, from “The Big Book of Diabetic Desserts” by Jackie Mills, makes rich and fudgy brownies that remind me of the chocolate crinkle cookies I make around the holidays. Enjoy!
- 1/2 cup unsweetened cocoa
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup 67% vegetable oil butter-flavored spread, at room temperature (I used butter)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
1. Preheat oven to 350 degrees. Coat an 8 x 8 inch baking pan with cooking spray.
2. Combine cocoa, flour, baking powder and salt in small bowl and whisk to mix well. Set aside.
3. Place the butter-flavored spread in a medium bowl and beat at medium speed until fluffy. Gradually beat in the sugar. Beat in the eggs, one at a time. Beat in the vanilla. Add the cocoa mixture and beat at low speed until moistened.
4. Spoon the batter into the prepared pan, smooth top and bake for 20 to 25 minutes (I recommend checking on the brownies earlier. Mine were done in about 15 minutes).
5. Cool in pan on a wire rack. Cut into 16 2 x 2 bars.
One 2 x 2 brownie has 102 calories, 4 grams fat and 16 grams carbs.