We diabetics have a “sweet tooth” every now and then just like everyone else. And fortunately with modern medicine and the advances in available foods, we can indulge ourselves from time to time. If your or a loved one are diabetic, try these delicious Fudgy Chocolate Walnut Brownies. They are diabetic friendly and make a good option for diabetic friends or family members occasionally. If you are having serious diabetic problems, I suggest you forgo the 1/2 cup of sugar and add another 1/2 cup of Splenda. Only you know how severe your problems are and how to judge what is best for you.
FUDGY CHOCOLATE WALNUT BROWNIES
1 cup + 2 tbsp butter, softened
1 cup Splenda granular
1/2 cup granulated sugar
4 large eggs
2 tsp vanilla extract
1 1/3 cups unsweetened cocoa powder
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 cup chopped walnuts
1 cup “sugar-free” powdered sugar*
2 tbsp low-fat milk
Preheat oven to 350 degrees. Line a 13 x 9-inch baking pan with foil; spray the foil with nonstick cooking spray.
Cream 1 cup of the butter and the Splenda and granulated sugar in a large mixing bowl using electric mixer on medium speed. Cream until fluffy. Beat in the eggs, one at a time, then beat in vanilla extract until all is well combined.
In a separate bowl, sift together 1 cup of the cocoa powder, flour, baking powder, and salt. Add the dry mixture to the egg mixture and beat until smooth. Stir in the walnuts.
Spread the batter into the prepared pan and place in the preheated oven. Bake at 350 degrees, on middle oven rack for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Do not overbake. Remove the pan to a wire rack to cool slightly.
To make the frosting, beat the “sugar-free” powdered sugar, milk, remaining butter and cocoa powder together with electric mixer until smooth. Spread over the brownies and cut into squares once the frosting is set.
Yield: 32 brownies
Note: Use omega-3 eggs, if available for more nutritional value
*To make “sugar-free” powdered sugar: using a ratio of 3/4 cup Splenda granular to 2 tbsp cornstarch, place in a blender container and blend until mixture is a fine powder. Use as you would powdered or confectioners’ sugar. May be kept in an airtight container or ziplock bag.
Enjoy!
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