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...
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.
Change isnít easy. But if you donít change, you stay the same, and whereís the fun in that?
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.