These are just what a diabetic needs to fill a sweet tooth but no sugar is added!
Ingredients
- margarine: 0.5 cup
- unsweetened cocoa powder: 0.25 cup
- eggs: 2 piece
- granular sucrolose sweetener (such as Splenda®): 1 cup
- all-purpose flour: 0.75 cup
- salt: 0.125 tsp
- skim milk: 0.25 cup
- walnuts: 0.5 cup (chopped, optional)
- sugar free, chocolate fudge flavored instant pudding: 1 pack (1.4 ounce pack)
- skim milk: 1 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
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In a small saucepan over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs until frothy. Stir in the sucrolose sweetener. Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine. Finally stir in the 1/4 cup of milk and if desired, the walnuts. Pour into the prepared pan.
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Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. To make frosting, Mix together the sugar free chocolate pudding mix and 1 cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.
