Let's start things off simply. Brownies are a quintessential part of life. I like mine dense, fudgy, and with chocolate chips. Though I'm not opposed to additions of nuts, I despise frosting anywhere near my brownie. This recipe is adapted from Mark Bitman.
4 ounces unsweetened chocolate, chopped
2 sticks butter, softened
3/4 cup Splenda Brown Sugar Blend
4 large eggs
1 cups whole wheat flour
1/2 tsp Kosher salt
1 teaspoon vanilla extract
1/2 cup dark chocolate chips
Preheat the oven to 350 degrees. Grease a 9 x 13 pan with butter, or line with no-stick aluminum foil.
Melt the chocolate and butter in a medium saucepan over very low heat. When the chocolate is almost melted, remove from the heat and stir until completely smooth. Pour the chocolate into a large bowl, and stir in the Splenda Brown Sugar Blend. Then beat in the eggs, one at a time, beating well after each addition. Gently stir in the flour, salt, and vanilla. Pour the mixture into the prepared pan, and bake for 20 minutes, or until the brownies are just barely set in the middle.
Do not overbake.
Cut into 24 equal pieces, each serving contains 12 grams of fat, 146 calories, 9 grams carbohydrate, 1 gram of fiber, and 3 grams of protein.