Sugar Free Brownies

Sugar Free Brownies

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"These are just what a diabetic needs to fill a sweet tooth but no sugar is added!"
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Ingredients

45 m servings 78 cals
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Original recipe yields 25 servings

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Nutrition

  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
  2. In a small saucepan over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs until frothy. Stir in the sucrolose sweetener. Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine. Finally stir in the 1/4 cup of milk and if desired, the walnuts. Pour into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. To make frosting, Mix together the sugar free chocolate pudding mix and 1 cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.

Reviews

76
  1. 80 Ratings

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Most helpful positive review

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 exper...

Most helpful critical review

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. Wha...

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 exper...

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....

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. Wha...

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 th...

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 fi...

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 ...

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 try...

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...

This recipe was so disgusting that everyone spit it out as soon as it hit our mouths!!! Please, for your health don’t make this recipe!!!!!!