Friday, January 19, 2007

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

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

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


At 9:01 PM, Blogger becky_boop said...

is this as yummy tasting as the non-guilt-free ones? :)

At 10:58 PM, Blogger Jennifer said...

It is very yummy but it's not quite as chocolatey as some brownies are. It's kind of hard to explain. The main thing to remember here is to watch your servings because each serving is small and represents the amount of calories, fat, carbs, etc. Fun, ain't it? LOL!


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