"These are just what a diabetic needs to fill a sweet tooth but no sugar is added!" — JUDYDOTCOM
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unsweetened cocoa powder
granular sucrolose sweetener (such as Splenda®)
1 (1.4 ounce) package
sugar free, chocolate fudge flavored instant pudding
Listen, the people before me must not love someone with diabetes. I made these a few times and to tell you the truth, it needed a little work. :) As far as them being flat? ANY so-called expert would know it needed a little baking powder. So, add just about 1/4 tsp. no more! Also, I know carbs also raise blood sugar. BUT! lol I ditch the skim (yuk) use regular milk or 1/2 and 1/2. FINALLY!! another trick ANY expert ;) would know... If its bitter and you are using cocoa.. use dutch processed cocoa its not bitter. Hershey's sells it in the silver container. If you don't have dutch processed cocoa try a little vanilla. This was a good recipe. It just needed an expert :)
I am a gourmet baker and cook, and unfortunately diabetic. Therefore, my baking experience is vast both with sugar and sugar-free recipes. I prepared this recipe following all directions. What I got was a bitter, flat pancake. Horrible!
I made these for my grandma who is a diabetic and she loved them!
Modifications were: 1/4 tsp. baking powder & 1/2 tsp. vanilla; I used 2% milk instead of skim and I did not use the frosting.
*At first they looked cakelike, but as they cooled they went down and look like brownies. They smelt sooo good too! I didn't try them b/c my daughter is allergic to dairy and I nurse her. So, neither of us can have dairy. But my grandma gave them 4 stars!*
I am diabetic and this is a GREAT recipe. I made one change. I am not crazy about the tastes of artificial sweeteners, including Splenda. I used one small package of dry chocolate pudding and filled the remainder of the cup with Splenda. For those that thought the brownies were rubbery, you probably baked them to long. Great job Judy!
i think that besides being delicious, these brownies also got a bad rap from the obvious chef nazis out there in cyberland. i think the problem isnt the recipe, folks. if you had read between the lines, you would have seen the missing ingredient in all of your concoctions was LOVE. that's right, you forgot to add the LOVE. & without love, even the sweetest of treats will go down like the bitterest pill.
I made these brownies and had four people to tell me that they were the best ones that they had ever eaten. All were diabetic. I did leave off the topping and I did add 1/4 tsp of baking powder to them.
I can not have any sugar so am always looking for a sugar free treat recipe so I can get just a little of my 'chocolate' fix periodically. After reading the reviews I was a bit skeptical of trying this recipe. I followed a few of the suggestions and this recipe turned out great. I did add the baking powder and the vanilla. I also followed what someone had said and for the splenda, I took the measuring cup and put in the smaller box of s/f chocolate pudding mix in there and then finished filling the remainder of the way with the splenda. I used only evaporated milk and I did use about 1/4 cup more than it called for. I did not put the topping on and boy, me and my family loved them. Oh, I didn't use the nuts either. I made it a few times and am sitting here eating it as I type!
Expert Shannon's tips are good ones, however, Dutch process cocoa is NO less bitter than natural cocoa, only somewhat less acidic. In fact, the "Dutching" process removes many of the more subtle chocolate flavor components along with the acid, and many people prefer natural's flavor for that reason.
* Percent Daily Values are based on a 2,000 calorie diet.
Sugar Free Brownies
Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories from Fat: 51
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