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Chocolate Walnut Cake Brownies

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  Unsweetened cocoa 8 Tablespoon
  Sugar substitute/2 tablespoons granulated fructose 2 Teaspoon
  Boiling water 1⁄2 Cup (8 tbs)
  Egg substitute/5 large eggs, beaten 1 1⁄4 Cup (20 tbs)
  Vanilla extract 3 Teaspoon
  Sugar substitute 2 Tablespoon
  Granulated fructose/Omit the 2 tablespoons sugar substitute and use only 4 Tablespoon
  Fructose 9 Tablespoon
  Cake flour 2 1⁄2 Cup (40 tbs), sifted
  Baking powder 2 Teaspoon
  Unsalted butter 1 Cup (16 tbs), cut into pieces
  Butter 1⁄2 Cup (8 tbs), softened
  Walnuts 3⁄4 Cup (12 tbs), coarsely chopped

Preheat oven to 350°.
Oil spray or butter an 8 x 12 x 2-inch ovenproof glass or ceramic dish or baking pan, or use a nonstick pan.
In a medium bowl, mix the cocoa, 2 teaspoons sugar substitute, and boiling water until smooth.
When slightly cooled, add egg substitute, vanilla, 2 tablespoons sugar substitute, and 4 tablespoons fructose (or omit 2 tablespoons sugar substitute and use only 9 tablespoons granulated fructose).
Mix thoroughly.
In a large bowl, sift flour and baking powder together.
Add the butter, margarine, and half the cocoa mixture to the dry ingredients.
Beat with electric mixer on slow to medium until mixed thoroughly.
Gradually add the rest of the cocoa mixture while beating.
Scrape sides of bowl and mix until batter is smooth.
Stir in the walnuts by hand.
Spread the batter evenly in the prepared pan and bake for 35 to 60 minutes or until knife inserted in center comes out clean.
Cool thoroughly and cut into 60 or more pieces.
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Chocolate Walnut Cake Brownies Recipe