| |
|
|
|
| |
| Low Carb Brownies |
1 cup ground almonds, well sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups Splenda or granulated Maltitol
1 cup unsalted butter
4 ounces unsweetened baking chocolate, chopped
2 teaspoons vanilla
4 extra large eggs, beaten
1 cup chopped pecans
Preheat oven to 350°.
Butter a 9" x 13" cake pan.
Stir together almonds, baking powder, salt and Splenda. Set aside.
In a double boiler, melt the butter and the chocolate, stirring frequently. Add the Splenda, the beaten eggs and vanilla and beat until well blended.
Stir in the dry mixture, mix well, then stir in the pecans.
Pour into the prepared pan, spreading evenly.
Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Check at 15 minutes. Do not overbake. Cool on wire rack, then cut into 48 squares. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
| Original Toll House Chocolate Chip Cookies
|
  |
05, Aug 2004 |
| Classic Spritz Cookies
|
|
17, Nov 2005 |
| Chocolate Oatmeal No-Bake Cookies
|
|
20, Aug 2004 |
| Choco-Cherry Picstachio Cookies
|
|
17, Nov 2005 |
| Fudge Puddles
|
|
26, Jan 2005 |
| Caramel Filled Chocolate Cookies
|
|
02, Jun 2005 |
| Double Chocolate Cookies
|
|
26, Jan 2005 |
| Apple Butter Spritz Cookies
|
|
07, Nov 2005 |
| Malted Milk Ball Cookies
|
|
19, Dec 2007 |
| Ben and Jerry's Giant Chocolate Chip Clones
|
|
19, Dec 2007 |
|
|
| |
|
|
|
|
|
| |
|
|
|
|
|
