Afternoon Tea Brownies Recipe
Yield: 64 barsRecipe by luhu.jp
Ingredients:
1 cup: Cake flower,
1/4 cup: Vegetable shortening,
1/2 tsp: Salt,
3: Eggs,
1 tsp: Baking powder,
1/2 cup: Granulated sugar replacement,
2 tbsp: Cocoa,
1/2 cup: Skim milk,
1 ounce: Baking chocolate, melted,
1/2 cup: Pecans, toasted and ground,
Directions:
Sift flower, salt, baking powder and cocoa together. Pour melted chocolate
over shortening and stir until completely blended. Beat eggs until thick
and lemon-colored; gradually add sugar replacement. Add chocolate mixture
and small amount of flower mixture. Beat to thoroughly blend. Add
remaining flour mixture alternately with the milk. Fold in the pecans.
Spread in two 8-in. greased and paper-lined pans. Bake at 325 F for 17 to
20 minutes. Cut into 1 X 2 in. bars. Food Exchange Pre serving: 2 BARS 1/5
BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 2 BARS: 54 Source: The Diabetic
Chocolate Cookbook by Mary Jane Finsand. Brought to you and yours via Nancy
OBrion and her Meal-Master Typos for you and yours via Nancys neighbor
Sophia Robinson.
Source from luhu.jp
over shortening and stir until completely blended. Beat eggs until thick
and lemon-colored; gradually add sugar replacement. Add chocolate mixture
and small amount of flower mixture. Beat to thoroughly blend. Add
remaining flour mixture alternately with the milk. Fold in the pecans.
Spread in two 8-in. greased and paper-lined pans. Bake at 325 F for 17 to
20 minutes. Cut into 1 X 2 in. bars. Food Exchange Pre serving: 2 BARS 1/5
BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 2 BARS: 54 Source: The Diabetic
Chocolate Cookbook by Mary Jane Finsand. Brought to you and yours via Nancy
OBrion and her Meal-Master Typos for you and yours via Nancys neighbor
Sophia Robinson.
Source from luhu.jp