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Afternoon Tea Brownies

Diabetic.Foodie's picture
Ingredients
  Cake flour 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Baking powder 1 Teaspoon
  Cocoa 2 Teaspoon
  Baking chocolate 1 Ounce, melted
  Vegetable shortening 1⁄4 Cup (4 tbs)
  Eggs 3
  Granulated sugar replacement 1⁄2 Cup (8 tbs)
  Skim milk 1⁄2 Cup (8 tbs)
  Pecans 1⁄2 Cup (8 tbs), toasted and ground
Directions

Sift flour, salt, baking powder and cocoa together.
Pour melted chocolate over shortening and stir until completely blended.
Beat eggs until thick and lemon-colored; gradually add sugar replacement.
Add chocolate mixture and small amount of flour mixture.
Beat to thoroughly blend.
Add remaining flour mixture alternately with the milk.
Fold in the pecans.
Spread in two 8 in. (20 cm) greased and paper-lined pans.
Bake at 325°F (165°C) for 17 to 20 minutes.
Cut into 1 x 2 in. (2.5 x 5 cm) bars.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Nut

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1892 Calories from Fat 1142

% Daily Value*

Total Fat 132 g203%

Saturated Fat 31.6 g157.9%

Trans Fat 6.7 g

Cholesterol 636.8 mg212.3%

Sodium 1644.9 mg68.5%

Total Carbohydrates 150 g50.1%

Dietary Fiber 29.8 g119%

Sugars 10.1 g

Protein 55 g110.1%

Vitamin A 15.5% Vitamin C 3.1%

Calcium 78.2% Iron 63.1%

*Based on a 2000 Calorie diet

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Afternoon Tea Brownies Recipe