FUDGY BROWNIES http://generositiesoftheheart.blogspot.com
6 tbs butter
4 ounces unsweetened chocolate
1/3 cup whipping cream
1/3 cup Smuckers sugar free apricot jam
1 egg yolk
1 tsp. vanilla
1/2 cup almond flour
3/4 cup Splenda(if you want you can always add more to make it sweeter)
1/2 tsp. baking powder
3 egg whites
1/8 cream of tarter
1/3 cup chopped walnuts
Heat butter, chocolate, cream and apricot preserves in a small saucepan(or double boiler) stirring frequently until almost melted. Whisk in egg yolk and vanilla mix in combine four, sweetener, and baking powder until smooth
Beat egg whites and cream of tarter until stiff peaks form. Fold chocolate mixture into egg whites. Fold in walnuts. Pour batter into a greased 8 inch square baking pan.
Preheat oven to 350 degrees until brownies are firm to the touch and toothpick inserted comes out clean. Bake 18 to 20 minutes(do not over bake) Cool on wire rack. Serve warm or room temperature
16 servings; 8 carbs per serving
Recipe submitted by Edith Weil
6 tbs butter
4 ounces unsweetened chocolate
1/3 cup whipping cream
1/3 cup Smuckers sugar free apricot jam
1 egg yolk
1 tsp. vanilla
1/2 cup almond flour
3/4 cup Splenda(if you want you can always add more to make it sweeter)
1/2 tsp. baking powder
3 egg whites
1/8 cream of tarter
1/3 cup chopped walnuts
Heat butter, chocolate, cream and apricot preserves in a small saucepan(or double boiler) stirring frequently until almost melted. Whisk in egg yolk and vanilla mix in combine four, sweetener, and baking powder until smooth
Beat egg whites and cream of tarter until stiff peaks form. Fold chocolate mixture into egg whites. Fold in walnuts. Pour batter into a greased 8 inch square baking pan.
Preheat oven to 350 degrees until brownies are firm to the touch and toothpick inserted comes out clean. Bake 18 to 20 minutes(do not over bake) Cool on wire rack. Serve warm or room temperature
16 servings; 8 carbs per serving
Recipe submitted by Edith Weil
No comments:
Post a Comment