|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs), replacing|
|Fructose||1⁄4 Cup (4 tbs) (granulated)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||3⁄4 Teaspoon|
|Margarine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Baking cocoa||3 Teaspoon|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
Sift together flour, sugar replacement, fructose, baking soda, salt, and cinnamon.
Combine margarine, water, and baking cocoa in a saucepan.
Cook over low heat until margarine is melted.
Beat cocoa mixture into dry flour mixture.
Add buttermilk, eggs, and vanilla extract.
Beat for 2 minutes.
Grease a 15 x 10 in. (39 x 25 cm) jelly-roll pan.
Pour brownie mixture into pan, spreading evenly.
Bake at 350°F (175°C) for 25 minutes, or until top springs back when lightly touched.
Cool slightly in pan before cutting into 50 brownies.