|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|
|Margarine||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs)|
|Baking unsweetened cocoa||1⁄3 Cup (5.33 tbs)|
|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.