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question regarding Kara's bean brownies...

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Old 06-22-2009, 07:03 AM   #1
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Default question regarding Kara's bean brownies...

I want to make Kara's bean brownies but I have a problem with sugar alcohol in the carmel sugar free syrup...Could I eliminate the carmel sauce and add extra splenda?...Has anyone done that?...I hate to mess with success but I can't do the sugarfree...
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Old 06-22-2009, 07:48 AM   #2
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The caramel sauce is liquid and should be replaced by a liquid. You could try experimenting with SF table syrup if you can find one with no sugar alcohols.
On the other hand, you may have to just give this a miss and hold out for a real brownie.
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Old 06-22-2009, 08:01 AM   #3
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Hi
There is another bean brownie recipe on the PH1 Desserts thread. It doesn't use the caramel syrup. I made it last night for the first time. It was good, and I liked it better after it sat overnight. Good luck.
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Old 06-22-2009, 08:07 AM   #4
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I'm not familiar with the brownie recipe...but...what about DaVinci's sugar-free caramel syrup? Made with Splenda and 0 sugar alcohols
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Old 06-22-2009, 09:54 AM   #5
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Default thanks for the replies.....

Thanks for your very helpful suggestions...I will let you know what I do and how it comes out....
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