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MealMaster - Ansicht
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | margarine |
| 4 Esslöffel | cocoa |
| 2 | eggs |
| 2/3 Tasse | flour |
| 1 Teelöffel | baking powder |
| 1/4 Teelöffel | salt |
| 1/2 Tasse | Chopped nuts (optional) |
| 1/2 Tasse | Fruit sweetener* |
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*recipe for fruit sweetener is located at the begining of this newsletter.
This recipe is thoughtfully contributed by Patti Lynch, and appears in her wonderful cookbook titled "Sweet Inspirations: A Sugar Free Dessert Book."
Blend margarine, cocoa, and fruit sweetener. Add eggs, one at a time, beating well after each addition. Mix dry ingredients together separately. Add to chocolate mixture. Fold in nuts.
Pour into 9"x9" pan which has been sprayed with non-stick coating spray. Bake 15-20 minutes at 325F. Brownie is done if it springs back when lightly touched in center).
34mg Cholesterol; 2g Protein; 177mg Sodium Exchanges: 2/3 bread exchange; 2 fat exchanges
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