Brownies

GraspingGrace · 06-04-2003, 07:44 AM

I receive a diabetic recipe ezine and this Brownie was in yesterday's newsletter and I thought I'd share it. I haven't tried it yet but if anyone does ...

let me know what you thought of it.

The source of the recipe is from "Forbidden Foods Diabetic Cooking"

INGREDIENTS

- 2/3 cup all-purpose flour
- 1/2 cup Dutch-process cocoa
- 2 teaspoons instant espresso powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 oz. bittersweet chocolate, finely chopped
- 2 Tablespoons canola oil
- 1/3 cup unsweetened applesauce
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup granulated sugar
- 2 Tablespoons dark corn syrup
- 2 teaspoon vanilla extract
- 2 egg whites

DIRECTIONS

Preheat the oven to 325 degrees F. S

an 8x8-inch baking
pan with non-stick cooking s

.

In a small bowl, whisk together the flour, cocoa, espresso
powder, baking soda, and salt; set aside.

In a heavy, medium saucepan, combine the bittersweet chocolate
and the oil; cook over low heat, stirring constantly, until
the chocolate is completely melted, about 2 minutes. Remove
from heat.

Stir in the applesauce, sugars, corn syrup, and vanilla; beat
until smooth, about 1 minute. Add the egg whites and continue
beating until the sugar is dissolved, 1 minute more. Add the
reserved flour mixture and stir gently until smooth, about
2 minutes.

Spread evenly in the prepared pan and bake until a

hpick
inserted into the center comes out nearly clean, with a few
fudgy crumbs, about 15-20 minutes. Cool completely on a rack
before cutting.

Nutritional Information Per Serving:
Calories: 92, Total Fat: 4 g, Cholesterol: 0 mg,
Sodium: 67 mg, Carbohydrate: 16 g, Protein: 2 g
Diabetic Exchanges: 1 Carbohydrate, 1/2 Fat

06-06-2003, 08:07 PM

I need to start paying attention to diabetic recipes.My Dad was just diagnosed with diabetes.He loves sweets.Poor guy.He loves brownies.I'll try this recipe next time I visit him.

Thanks Mechele!!

GraspingGrace · 06-06-2003, 10:14 PM

You're more than

I would suggest first though that you visit the Splenda website. Splenda sugar substitute is very good and it can be used in baking just like regular sugar. Diabetic sweets can be tough to get used to if you're a die-hard sweet lover. I have

d with my mom for countless hours over eating right and eating healtier sweets (if there is such a thing -- kind of an oxymoron isn't it??? rotflmao)

Well, I hope this

s.

09-29-2003, 01:05 PM

Did you ever make these? Did you like them?

GraspingGrace · 09-30-2003, 01:29 PM

Yes, I have made them ... you must remember they won't be as gooey and surgary as regular brownies. Since you're substituting the oil with applesauce you lose some of the moistness but the corn syrup

s

It's an adjustment but as I've learned from the cl*** mom and I have been taking ... the amount of carbs are more important than the sugar intake. It was suggested (in order for mom to manage her levels AND still lose weight) to not go over 45 carbs per meal and if you need to snack in between meals then cut your meals and the amount you cut from your meal is what you can consume for a snack. It makes sense of mom has been actually having some success with this method -- YEAH

09-30-2003, 03:47 PM

I am going to try these on Shane and see how he likes them. I will let you know.