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Buttermilk Brownies

Diabetic.Foodie's picture
  All purpose flour 2 Cup (32 tbs)
  Granulated fructose 1⁄4 Cup (4 tbs)
  Granulated sugar replacement 1⁄4 Cup (4 tbs)
  Baking soda 1 Teaspoon
  Salt 1 Dash
  Margarine 3⁄4 Cup (12 tbs)
  Water 1 Cup (16 tbs)
  Baking unsweetened cocoa 1⁄3 Cup (5.33 tbs)
  Eggs 2
  Buttermilk 1⁄2 Cup (8 tbs)
  Vanilla extract 2 Teaspoon

Combine flour, fructose, sugar replacement, baking soda, and salt in a mixing bowl.
Combine margarine, water, and cocoa in a saucepan.
Cook and stir over medium heat until mixture begins to boil.
Remove from heat.
Pour chocolate mixture into flour mixture.
Using an electric mixer, beat batter until thoroughly blended.
Add eggs, buttermilk, and vanilla extract.
Beat for 1 minute.
Grease and flour a 15 x 10 in. (39 x 25 cm) jelly-roll pan.
Pour batter into pan, and spread evenly on the bottom.
Bake at 350°F (175 °C) for 25 minutes, or until toothpick inserted in middle comes out clean.
Cut into 50 brownies.

Recipe Summary

Milk Product

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2809 Calories from Fat 1353

% Daily Value*

Total Fat 159 g244.1%

Saturated Fat 26.6 g133.2%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 1682.4 mg70.1%

Total Carbohydrates 303 g101%

Dietary Fiber 36.6 g146.6%

Sugars 23.1 g

Protein 58 g116.5%

Vitamin A 126.2% Vitamin C 0.27%

Calcium 9.7% Iron 74.8%

*Based on a 2000 Calorie diet

Buttermilk Brownies Recipe