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
This makes 16-20 servings. Please consume in moderation!
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!]
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'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.
If I see the title of this thread 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
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.