Sherrie's
Decadent Brownies
Topping
8
ounces cream cheese
2 tablespoons Splenda
1 egg
1 tsp vanilla extract
In
a small bowl, beat cream cheese until extremely smooth & add 1/4
cup splenda, add the egg & vanilla extract: mix well.
Set aside.
Brownies
1
cup butter
3 tbsp oil
1 1/4 cups Splenda or Steele's Maltitol Crystals
2 tbsp vanilla
9 tbsp cocoa powder
4 large eggs
1 cup ground almond flour
1/2 teaspoon baking powder
dash salt
Oven-350*F
Butter a 9"x13" pan, set aside.
In
a large saucepan, melt the butter, oil & chocolate over very low
heat, stirring constantly. Remove from heat, cool slightly.
Stir in the Splenda/Maltitol & vanilla.
Add the eggs, one at a time, beating well after each addition.
Stir in almond flour, baking powder & salt; mix well.
Spread into the prepared pan.
Carefully spoon the cream cheese filling over the brownie base; lightly
swirl filling to create a pattern. Bake approximately 24 minutes minutes
or until set. Test with a toothpick for doneness.
Cool completely then cut into squares.
-18
bars @4.1 minus 1.5 gr. fiber= 2.6 carbs
| Nutritional
Information |
| source |
grams |
cals |
%total |
| Total: |
|
167 |
|
| Fat: |
16 |
144 |
87% |
| Sat: |
8 |
69 |
42% |
| Poly: |
2 |
16 |
10% |
| Mono: |
6 |
52 |
32% |
| Carbs: |
3 |
8 |
5% |
| Fiber: |
1 |
0 |
0% |
| Protein: |
3 |
14 |
8% |
| Alcohol: |
0 |
0 |
0% |
This recipe
was donated by Sherrie Engler at Headed-West.com
