| Pami's Brownies |
| Once again Pami is gonna wanna kill me for messing with one of her recipes, but alot of people have requested that this recipe have a sweetner that they can find easier....so 2 versions below...but this does effect the texture and the thickness, the liquid splenda ones came out thin... |
| Original Version: 3 cups sugarslim 2nd Version: 3 cup equivelant of liquid splenda or 3 cups of bulk splenda If you choose the liquid sweetner you will save carbs but because it has no bulk your brownies will also be flatter. Personally I choose flatter brownies over 72g of extra carbs anyday. Sweetner of choice above 1 tablespoon vanilla 9 Tablespoons cocoa powder 5 eggs slightly beaten 1 tablespoon vanilla 1 1/2 cups butter 2 cups wheat protein isolate 1/2 cup of chopped nuts (optional, I add mac nuts) Preheat oven to 350. Combine sugar subsitute & cocoa, add in eggs and vanilla and stir until smooth, add in wheat protein isolate, butter and chopped nuts, and beat until combined well. Spead mixture onto a greased jelly-roll pan (10.5" x 15.5") if using the sugar slim or a greased 9x11 pan if using alternate sweetner. Bake at 350 until done. Frost while hot. Frosting: 1 oz unsweetned baking chocolate 1/4 butter 1/2 tsp equivelant liquid splenda 1/2 cup desiger protein chocolate shake mix enough cream to make spreadable |
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