Ingredients:
- 1 cup All Purpose Flour
- 1 tsp Baking Powder
- ¾ cup Unsweetened cocoa powder
- 1 ½ cups Splenda – see post for alternatives
- 17 tbsp Butter – melted, one cup plus one tablespoon before melting
- 3 Eggs
- 2 tsp Vanilla Extract
- 1 cup Sugar Free Chocolate Chips
Instructions:
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- Preheat your oven to 325 and prep a square pan (9X9) for nonstick. I use Parchment Paper that overhangs the sides of the pan
- In a medium mixing bowl use a fork or whisk to mix together your flour and baking powder. Add the unsweetened cocoa powder and mix gently
- Next, in a large mixing bowl, mix together the sugar alternative with the melted butter until well blended.
- For the next step we will add the dry ingredients from the first bowl to the large mixing bowl. Do this by adding half of the dry ingredients at a time, stirring gently between additions. Then add the eggs one at a time, stirring gently between additions, and then the vanilla.
- Use a rubber spatula to fold in your chocolate chips Evenly spread the batter into your pan. Bake for 20- 25 minutes. Using the toothpick method of checking for readiness will possibly result in a false positive because of the chocolate chips. Allow your brownies to to cool prior to cutting into squares. Tip: use the overhanging parchment paper to remove the brownies from the pan in order to cut them
Nutrition:
Calories: 117kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 79mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Calcium: 17mg | Iron: 1mg
