Sugar Free Brownies
This recipe was perfect for diabetics, but like any recipe, to make it perfect, you have to modify as you see fit. I used in fructose, instead of splenda, sugarfree chocolate syrup instead of unsweetened chocolate, evaporated milk instead of skim, 2 teaspoons of baking powder, and a box of sugarfree cheesecake pudding, but I added it to the mix, instead of making frosting. If anything, mine came out as moist as cake. I actually made it 4 days ago and it is still as moist. It was not as thick, but the flour is what makes it thick and being a diabetic myself, more flour is the last thing I need.
P.S.---Splenda makes things dry anyway, so it is best to use the splenda for baking or only use half the amount; it tells you that on the package.
10 users found this review helpful
Jul. 21, 2007