Ingredients for Chocolate Cake Brownies With Splenda
- Splenda Granular
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) softened margarine
- 2 large eggs
- 1 teaspoon vanilla extract
- Unsweetened Applesauce
- Walnuts
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How to Make Chocolate Cake Brownies With Splenda
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
- In a medium bowl, whisk together 1 cup Splenda granulated sweetener, 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together ½ cup (1 stick) softened margarine, 2 large eggs, and 1 teaspoon vanilla extract for 1 minute until light and fluffy.
- Add ½ cup unsweetened applesauce and beat until well combined.
- Gradually add the dry ingredients (from step 2) to the wet ingredients, mixing until just combined. Stir in ½ cup chopped nuts (optional).
- Pour batter into the prepared pan and spread evenly.
- Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs (slightly gooey is okay for brownies!).
- Let the brownies cool completely in the pan before cutting into squares.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
0g
Fat
4g
Carbs
1g
