Chocolate Cake Brownie

By: Mireille Cote

Chocolate Cake Brownie
low carb gluten-free dairy free
Yield: 16 brownies

2/3 c. Montina flour blend
1/2 tsp guar gum
1 tsp gelatin
2/3 c. Splenda Granular*
1/3 c. Fry’s Cocoa
1 tsp baking powder
1/4 tsp salt
1/3 soft non hydrogenated margarine
2 xtra large eggs
1 1/2 tsp vanilla
1/3 c. unsweetened applesauce
1/3 c. chopped walnuts

Using a whip, mix Splenda, flour blend, guar gum, gelatin, cocoa, baking soda and salt. Add the chopped nuts and mix. Set aside.
In mixer bowl, beat margarine, eggs & vanilla for 1 minute.
Add applesauce and beat just until blended. Stir in flour mixture just until blended.
Spread evenly in greased 8″ square pan.
Bake at 350F for about 15 min. or until tester inserted in center comes out clean.
Cool on rack. Cut into 16 squares and store in covered container in the refrigerator, or freeze.
divide into 16 portions. Each squares has 8 g. carbs.

*Cheryl’s note: if you avoid Splenda, you can always use regular sugar, however, this will increase the carbs.

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Loading... (Ratings accidentally deleted: 11 votes, average: 4.82 out of 5)

Chantal: Super recette.Merci.

Jocelyne: delicious!!! Five stars. I have tried this recipe and it is delicious!!! Five stars Mrs. Cote

Daniel; 🙂 thanks