Chocolate Walnut Cake Brownies
|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|
|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 350Â°.
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).
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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