AllenOK
Executive Chef
I have two diabetics in the family. I've been meaning to do this for awhile now. I finally got around to it tonight. The package says that Splenda equals table sugar spoon for spoon. Well, here's the recipe I make at home:
Fudge Brownies
Yields: 16 brownies
½ c butter or margarine
2 squares unsweetened chocolate
1 c sugar
2 eggs
1 t vanilla
¾ c flour
½ c chopped walnuts or pecans
Grease an 8x8x2” baking pan. Melt the butter and chocolate. Remove from heat, stir in the sugar. Add the eggs and vanilla, beat lightly just till blended. Stir in flour and nuts. Spread batter in pan. Bake in a 350°F oven for 30 minutes. Cool. Cut into squares.
My notes as soon as I mixed the batter up, I noticed the Splenda didn't dissolve as well as sugar does. But then, I followed recipe instructions and melted the margarine and chocolate, then added the Splenda. Margarine and chocolate are fat-based, so I'm thinking that's why it didn't dissolve. Once I added the vanilla, it started dissolving right away. Of course, when I was done mixing the batter, it still wasn't the same texture as the brownie batter I'm used to making. I'll let you all know the outcome in 18 minutes.
Fudge Brownies
Yields: 16 brownies
½ c butter or margarine
2 squares unsweetened chocolate
1 c sugar
2 eggs
1 t vanilla
¾ c flour
½ c chopped walnuts or pecans
Grease an 8x8x2” baking pan. Melt the butter and chocolate. Remove from heat, stir in the sugar. Add the eggs and vanilla, beat lightly just till blended. Stir in flour and nuts. Spread batter in pan. Bake in a 350°F oven for 30 minutes. Cool. Cut into squares.
My notes as soon as I mixed the batter up, I noticed the Splenda didn't dissolve as well as sugar does. But then, I followed recipe instructions and melted the margarine and chocolate, then added the Splenda. Margarine and chocolate are fat-based, so I'm thinking that's why it didn't dissolve. Once I added the vanilla, it started dissolving right away. Of course, when I was done mixing the batter, it still wasn't the same texture as the brownie batter I'm used to making. I'll let you all know the outcome in 18 minutes.