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Sugar Free Brownies

Reviewed: Oct. 29, 2003
I decided to try making this recipe with pecans instead of walnuts, 2% milk instead of skim and without the pudding frosting. As I mixed the ingredients, the kitchen filled with a lovely cocoa smell. As I baked it, the house filled with a wonderful aroma. As I let it cool, my mouth watered in anticipation. They looked a little flat, but still beautiful, with a perfect crust. I cut a small square and took a bite... UGH! Oh, these are HORRIBLE! X-p Its like bland bread with nuts... hardly any cocoa flavor and only a slight sweet aftertaste. The one positive thing I have to say about these is that they don't have a greasy feel in one's mouth (though they have an incredibly large amount of fat. I am diabetic BTW; as per the Canadian Diabetes Association symbols, the recipe as described is ~8 starch, 3 protein and 25 (yes, TWENTY FIVE) fat; ~1850 cal, with nuts). My wife (not diabetic) found them even worse. I'm not a 'chef nazi' and I wasn't trying to commit suicide by bad-brownie, this is just a BAD RECIPE. Look elsewhere for diabetic dessert recipes lest you get disappointed (why not just sick to the 'sugar free, chocolate fudge flavored instant pudding'; those (i.e. Jell-O) are always good by themselves (though I recommend using at least 2% milk, not skim) and have FAR less calories.
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