Guilt-Free Brownies (Diabetic Friendly)

I plan on making these this weekend because I have a major sweet tooth right now. I will post pictures and my review later!

Guilt-Free Brownies
Courtesy of Diana's Desserts

Ingredients:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup vegetable oil
2 tsp. chocolate extract or chocolate flavoring
2 large eggs

For The Frosting:
3/4 cup powdered sugar
1 tbsp. unsweetened cocoa
1 tbsp. skim or 2% milk
1/2 tsp. chocolate extract or flavor
1/8 tsp. butter flavoring
Walnuts halves, ( for garnishing tops of brownies) optional

Instructions:
Heat oven to 350° F (180 C). Grease bottom only of 8-inch square pan. Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.

Bake at 350° F (180 C) for 13-18 minutes, or until top is dry and springs back when touched lightly in center. Cool for 15 minutes.

Meanwhile, combine all frosting ingredients in a small bowl and mix well. Spread over top of slightly cooled brownies. Cut into 24 squares. Top each brownie with 1 walnut half, if desired.

Makes 24 brownies.

Nutrition Information:
(serving size: 1 brownie)
Calories: 80
Sodium: 50mg
Cholesterol: 18mg
Fat: 3g
Carbohydrates: 13g

Diabetic Exchanges: 1/2 Bread/Starch and 1/2 Fat