Decadent Fudge Brownies
 

(posted by Bella 27 and copied here by moi!)

DECADENT FUDGE BROWNIES
4 grams carbs per serving

1/2 cup unsweetened cocoa powder
1/2 cup ground pecans
2 sticks butter [To make this SBD-safe, you need to use the same amount (1 cup) of a trans fat free margarine such as Smart Balance]
20 - 25 packets Splenda OR approximately 3/4 cup of granulated Splenda
4 eggs, lightly beaten

Preheat oven to 375
Melt butter
Mix in cocoa, nuts, Splenda, & eggs
Pour into buttered 8" or 9" square pan
Bake for 25 - 30 minutes
Allow to cool for 10 minutes or so
Serve with fat-free whipped cream, if desired

Delicious~!
 

These were great. I made them last night after suffering a chocolate craving and not wanting a sf fudgesicle.

Dh and I ate them, and thought that they were good, then I put them in the fridge because of the eggs - and I have to say that they were even better cold! Like a fudge.

My kids thought they were good too.

Thanks for sharing,

Lyndy

P.S. I used regular butter because I don't have the lighter versions of butter. [This makes the recipe off plan for SBD. If you don't have trans-fat free margarine, do NOT make this recipe!]

Please...what Phase are these?

All phases. But I added the following info. from someone else's post, and they turned out better:

"I would recommend adding a capful of vanilla extract, as was suggested on the recipe exchange board. Also, it helps to melt your butter sub over the stove, then add in the splenda and cocoa and mix over heat so the cocoa melts in well with the Splenada and you don't have lumps of unsweetened cocoa in the resulting Chomelette. Let that cool a bit, then add the eggs (so's you don't scramble 'em)."

I have also been using recipes from another SBD board at:
---Linkosuck---

i tried making these, but i also added about 1/4 cup fat free cream cheese. they were amazing.

I've made this twice. The second time I kind of tweeked it to resemble a "fudge pie" recipe I received years ago from a friend. I added 5 more packets of splenda, 1 1/2 tsp vanilla 1/2 bar (1/2 ounce) unsweetened chocolate and I stirred the batter after each egg addition. It made it quite smooth. I melted the ICBINB and unsweetened chocolate bar together, added the splenda - after blending that I added the cocoa and stirred, vanilla and then the nuts (really ground), then the eggs - one at a time. I hope you enjoy it.

Serving size?
 

I want to share these with my SBD co-workers, but how much is one serving?

The same size as a regular brownie. 16 per 8"pan although I cut mine into 20.

Calories?
 

;) does anyone know off hand what the calorie count is?

If I see the title of this thread :drool: in large caps flash across my screen ONE MORE time, I might just have to stop the work I am doing and get on the treadmill again today to distract myself :yikes:

Pardon this interruption. :)

I just tried these and they are delicious. Give it a try :)

I think I'll be making these once my new freezer arrives---brownies are safest stored in the freezer with me!!!

Does it have to use ground pecans? I hate grinding nuts and ground almonds are just so easy to get hold of...

I tweaked these because I wanted more cocoa taste and less sweetness, or less aftertaste, and with Splenda mine had an aftertaste.

So I went a smidge higher than half a cup of cocoa in the measuring cup. Then for the sugar, I put in maybe 3 or 4-ish tablespoons (I guess probably 3) of Xylitol, then filled the rest of the way with Splenda to just a tad LESS than 3/4 of a cup.

With those tweaks, MY GOURD BUT THESE ARE DELICIOUS. I am trying to restrain myself from eating more.

Great recipe!

Quick Q Could I use CHunky PB in place of the ground nuts then reduce the butter/smart balance a bit?

Oh my god, I think I just died and went to heaven... this recipe sounds SO DELICIOUS.