Double Chocolate Brownies - Diabetic-Friendly Dessert
Submitted by tarrka1089

Yes, you can have chocolate! Only 10g net carbs and 7g of sugar - and the taste? Let's just say, you'd NEVER guess this is a diabetic-friendly dessert. ; )

Yield: 20 brownies
Source: The Diabetes Comfort Food Cookbook

2/3 cup all-purpose flour
1/3 cup Dutch process cocoa
1 tsp baking powder
1/4 tsp salt
1/4 cup bittersweet chocolate chips (such as Ghirardelli)
1 Tbs. butter (*substituted Land O' Lakes margarine w/80% veg oil)
1/4 cup granulated sugar
1/4 cup brown sugar (*substituted Splenda brown sugar)
3 Tbs. reduced-fat sour cream
1 Tbs. unsweetened applesauce
1 Tbs. fat-free chocolate syrup (*substituted coffee flavor syrup)
1 egg
1 egg white
2 tsp pure vanilla extract

[Because Splenda will cause baked goods to dry out after a few days, did not substitute the granulated sugar. If you decide to use both granulated sugar and regular brown sugar, the grams of sugar per serving is still only 7g.]
Prep time - 15 minutes / Cook Time - 20 minutes

1. Preheat oven to 350ºF. Coat an 8x8 in. baking pan with cooking spray. Set aside.

2. In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt. Set aside.

3. In a *microwave-safe container, add the chocolate chips and butter. Microwave for 1 minute. Remove from the microwave carefully and stir the mixture until it is smooth. Add the melted chocolate mixture to a large bowl. Let cool for 5 minutes.

*[If a microwave is not available, heat a small saucepan with 1/4 water, bring to a simmer. Put a mixing bowl on top and add the chocolate chips and butter. Stir mixture until melted, about 5 minutes.]

4. Add the sugars, sour cream, applesauce, chocolate syrup, egg, egg white and vanilla to the melted chocolate mixture and stir until well combined. Slowly add the four in thirds to the chocolate mixture. Do not overbeat; mix until just combined.

5. Pour the mixture into the prepared pan. Position the oven rack to the lower third of the oven. Bake the brownies for almost 20 minutes. Insert tester. The brownies should look slightly under-baked and the top should look fudgy.

6. Remove the pan from the oven and place on a wire rack. Let the brownies cool for 2 hours in the pan. The brownies will firm up a bit. Cut into 20 squares.

[The original recipe calls for temp of 325ºF for 15 minutes. Even with checking the accuracy of my oven with a thermometer, these were nowhere close to being done, let alone firming up after 2 hours. So back in the oven at 350ºF for another 15-17 minutes.]

Exchanges/Choices - 1 carb
Calories - 65
Calories from fat - 20
Total fat - 2.0g
Saturated Fat - 1.2g
Trans Fat - 0.0g
Cholesterol - 15mg
Sodium - 60mg
Total carb - 11g / Net carb - 10g
Dietary Fiber - 1g
Sugars - 7g
Protein - 1g