Sugarless Brownies Recipes

Steps:

• Preheat oven to 350°.
• Spray Pam and flour an 8x8-inch pan.
• In a small saucepan, over medium heat, melt margarine and cocoa together, stirring occasionally until smooth.
• Remove from heat and set aside to cool.
• In a large bowl, beat eggs until frothy.
• Stir in sucrolose sugar.
• Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine.
• Finally stir in the 1/4 cup of milk and if desired, the walnuts.
• Pour into the prepared pan bake for 25-30 minutes in the preheated oven.
• Stick in a toothpick--when it comes out clean its done.
• Let cool and then cut into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• In a small saucepan over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs until frothy. Stir in the sucrolose sweetener. Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine. Finally stir in the 1/4 cup of milk and if desired, the walnuts. Pour into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. To make frosting, Mix together the sugar free chocolate pudding mix and 1 cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix melted butter spread, sweetener, cocoa powder, vanilla extract, eggs, flour, baking powder, and salt together in a large bowl. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Steps:

• Preheat oven to 350°F.
• Spray a 9 x 13 rectangular pan with cooking spray.
• Sift the flour, cocoa, splenda, cornstarch and baking powder together in a bowl and mix to throughly combine.
• Add the oil, water and eggs and mix on a slow speed until combined.
• Beat with an electric mixer on high for 3-4 minutes until creamy.
• Spread evenly in pan and bake 25 minutes.

Steps:

• Preheat the oven to 350 degrees.
• Melt the chocolate and butter together on stovetop or in microwave.
• Add the splenda, eggs, egg yolks, vanilla and cocoa, stirring until well blended.
• Pour into a 9 X 13 inch pan (spray with vegetable spray and dust with cocoa).
• Bake at 350 degrees for 50 minutes.

Steps:

• Combine flour, cocoa, splenda, and salt.
• Stir in applesauce, vanilla, and egg whites.
• Spray an 8 x 8 pan with cooking spray, spread the batter evenly in the pan, and bake in a preheated 325 oven for about 20 minutes, or until the edges are firm and the center almost set.
• Cool to room temp, cut into squares and eat.

Steps:

• Preheat oven to 350°F In a medium saucepan, melt butter and chocolate on low heat. Throughly stir in brown rice syrup and remove from heat. Blend in eggs one at a time and add vanilla. Stir in flour and pecans or walnuts.
• Spread in a greased 8x8-inch baking pan. Bake for 30 minutes or until a knife comes out clean. Cool and cut into squares.