Brownies with Splenda
| Nutrition Information | |
| Calories: | 134 |
| Total Fat: | 7g |
| Saturated Fat: | 1.8g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 109mg |
| Carbohydrates: | 17.7g |
| Dietary Fiber: | 1g |
| Sugars: | 10.8g |
| Protein: | 2.2g |
| Vitamin A: | 230.8iu (4%) |
| Vitamin C: | 0mg (0%) |
| Calcium: | 13mg (1%) |
| Iron: | 0.7mg (3%) |
3/4 cup baking cocoa
1/2 teaspoon baking soda
2/3 cup trans-free margarine
1/2 cup water
1 cup sugar
1/2 cup non-fat egg substitute or egg whites
1 1/3 cups all purpose fluor
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease two 8x8 baking pans.
Stir together the cocoa, baking soda and margarine in a large mixing bowl. Add the boiling water and stir until smooth and thick. Add the Splenda and the egg whites. Then add flour and vanilla; add the chocolate chips last.
Divide batter between pans and bake 25-35 minutes or until firm in center. Cut each pan in 12 pieces. Freeze one pan of brownies for later.
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