This brownie is real simple to make. Making flourless desserts has been quite popular lately since there are many people out there who are allergic to gluten. Not to mention that many sources indicate that eating too much white flour is unhealthy (processedfreeamerica.org). Whether you believe it or not, it's good to try something different every once in awhile.
Directions
The original recipe from Epicurious did not include any nut butter, but I added it to make things interesting. It came out great. Additionally, honey could be used to replace Splenda as a natural sweetener.
For another treat made with Splenda, see recipe for low calorie chocolate toffee bars.
Flourless Brownies
Ingredients
(adapted from http://www.epicurious.com/recipes/member/views/FLOURLESS-BROWNIES-52637141)
OptionalIngredients
(adapted from http://www.epicurious.com/recipes/member/views/FLOURLESS-BROWNIES-52637141)
- 2 oz unsweetened chocolate squares
- 1 cup unsalted butter
- 1 1/2 cups Splenda
- 4 lg eggs
- 4 lg egg yolks
- 1 tbsp vanilla
- 6 tbsp cocoa powder
- 3/4 cup almond nut butter
Directions
1.Preheat oven to 350°F
2.Melt chocolate and butter over VERY low heat. Add almond nut butter as well.
3.Let cool for 10 minutes.
4.Beat eggs until light.
5.Gradually beat in Splenda until fluffy.
6.SLOWLY drizzle chocolate mixture into egg mixture, beating constantly.
7.(Mixture will get VERY thick) Beat in sifted Cocoa until smooth.
8.Spread batter into a GREASED 12x16 jelly roll pan.
9.Bake for 50 minutes, or until top is puffed and cracked and tester comes Out with MOIST crumbs attached.
10.Cool for 1 hour.
11.Cut into 2 inch squares.
The original recipe from Epicurious did not include any nut butter, but I added it to make things interesting. It came out great. Additionally, honey could be used to replace Splenda as a natural sweetener.
For another treat made with Splenda, see recipe for low calorie chocolate toffee bars.