Decadent Sugar-Free Fudgy Brownies
Indulge guilt-free in these deliciously rich and fudgy brownies, crafted with care for those seeking a healthier dessert option. This recipe, inspired by the original post from Kassie W. on www.spotlighthealth.com, uses Splenda to replace sugar, making it suitable for gastric bypass patients and diabetics alike. These brownies offer a satisfying chocolate flavor with a moist texture, and the optional walnuts add a delightful crunch. Perfect for any occasion, these treats will please both sweet and health-conscious palates.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
margarine
1/2 cup (melted)
unsweetened cocoa powder
1/4 cup (combined with margarine)
eggs
2 (beaten)
Splenda granular
1 cup (sugar substitute)
all-purpose flour
3/4 cup (sifted)
salt
1/8 teaspoon (mixed with flour)
skim milk
1/4 cup (added to batter)
chopped walnuts
1/2 cup (optional, for added crunch)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare an 8x8-inch baking pan by spraying it with non-stick cooking spray and lightly dusting it with all-purpose flour.
3
In a small saucepan over medium heat, melt the margarine and cocoa powder together, stirring occasionally until the mixture is smooth and fully combined. Remove from heat and allow to cool slightly.
4
In a large mixing bowl, beat the eggs with a whisk or electric mixer until they're frothy and have increased in volume.
5
Gradually add the granulated Splenda to the beaten eggs, mixing well until the sweetener is fully incorporated.
6
In a separate bowl, combine the all-purpose flour and salt. Slowly fold this dry mixture into the egg mixture, followed by the cooled cocoa and margarine blend.
7
Stir in the skim milk until the batter is smooth, and if you choose, fold in the chopped walnuts for added texture.
8
Pour the brownie batter into the prepared pan, spreading it evenly.
9
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
10
Allow the brownies to cool completely in the pan on a wire rack before cutting them into 16 squares to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Sugar-Free Fudgy Brownies?
These are rich and chocolatey brownies made using Splenda as a sugar substitute, resulting in a fudgy texture and satisfying flavor without the sugar content.
Who is this brownie recipe suitable for?
This recipe is specifically crafted for gastric bypass patients, diabetics, and health-conscious individuals looking for a low-sugar dessert.
What sugar substitute is used in this recipe?
The recipe uses 1 cup of granulated Splenda to provide sweetness without using real sugar.
What is the oven temperature for baking these brownies?
You should preheat your oven to 350°F (175°C) before baking the brownies.
What size baking pan should I use?
An 8x8-inch baking pan is recommended for this brownie recipe.
How do I prepare the baking pan?
Spray the pan with non-stick cooking spray and lightly dust it with all-purpose flour to prevent sticking.
How should the cocoa and margarine be combined?
Melt 1/2 cup of margarine and 1/4 cup of unsweetened cocoa powder together in a small saucepan over medium heat until smooth.
What is the correct way to prepare the eggs?
Beat the two eggs with a whisk or electric mixer until they are frothy and have increased in volume.
When should the Splenda be added to the mixture?
The granulated Splenda should be added gradually to the beaten eggs and mixed until fully incorporated.
What dry ingredients are needed for these brownies?
The dry ingredients consist of 3/4 cup of all-purpose flour and 1/8 teaspoon of salt.
Should the flour be prepared in any specific way?
The recipe suggests that the 3/4 cup of all-purpose flour should be sifted before use.
What kind of milk is used in the batter?
The recipe calls for 1/4 cup of skim milk to be stirred into the batter.
Are nuts included in this recipe?
Adding 1/2 cup of chopped walnuts is an optional step if you want to add texture and crunch to the brownies.
How long do the brownies need to bake?
Bake the brownies for 25 to 30 minutes in the preheated oven.
How can I tell if the brownies are finished baking?
The brownies are done when a toothpick inserted into the center of the pan comes out clean.
How many servings does this recipe yield?
Once cooled, the brownies should be cut into 16 squares to serve.
What is the recommended cooling process?
Allow the brownies to cool completely in the pan on a wire rack before you attempt to cut them.
Who is the original inspiration for this recipe?
This recipe was inspired by a post from Kassie W. on spotlighthealth.com.
Is this recipe considered low-sugar?
Yes, it is tagged as sugar-free and low-sugar because it uses a sweetener instead of traditional granulated sugar.
What is the texture of these brownies?
These brownies are described as having a moist and fudgy texture.
Can I use regular cocoa powder?
The recipe specifies unsweetened cocoa powder to ensure the brownies remain sugar-free.
How many ingredients are required for this recipe?
There are 8 total ingredients: margarine, cocoa powder, eggs, Splenda, flour, salt, skim milk, and optional walnuts.
Are these brownies gluten-free?
No, this recipe uses all-purpose flour, which contains gluten.
Is it okay to use an electric mixer for the eggs?
Yes, you can use either a manual whisk or an electric mixer to get the eggs frothy.
What type of fat is used in this recipe?
The recipe uses 1/2 cup of melted margarine as the primary fat source.
When do I add the cocoa and margarine mixture to the batter?
The cooled cocoa and margarine blend should be folded into the egg and flour mixture.
What is the primary flavor profile of these brownies?
They offer a satisfying and rich chocolate flavor.
Is this recipe suitable for a healthy dessert option?
Yes, it is designed as a healthier alternative to traditional high-sugar brownies.
Can I skip the salt?
While salt enhances the chocolate flavor, the recipe only calls for a tiny amount (1/8 teaspoon).
What is the preparation for the walnuts?
If used, the walnuts should be chopped and folded into the batter at the end for added texture.