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Recipe makes 24
Brownies
(Calories: 218)
@ NET 2.3 carbs,
21.9 fat, 4.5 protein
This is
not the actual photo of the dish.
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Ingredients:
- 8 ozs cream cheese,
at room temperature
- 1 cup unsalted
butter, at room temperature
- 4 ozs unsweetened
chocolate, melted and cooled
- 1 1/4 cups Splenda
granular (sugar substitute )
- 4 large eggs
- 2 t instant coffee
granules
- 1 1/2 t pure vanilla
extract
- 1 1/2 cups almond
meal
- 6 T cocoa powder
- 1/4 t sea salt
- 1 1/2 t baking
powder
- 1/2 cup pecan,
chopped
Frosting:
- 3 T butter, softened
- 5 T cocoa powder
- 1 cup Splenda
granular (sugar substitute )
- 1/3 cup heavy cream
- 1 t vanilla
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Directions:
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Preheat the
oven to 350°F. Spray a 13 x 9-inch baking pan with
baking spray.
-
In a large
bowl, beat the cream cheese and butter until smooth.
-
Beat in the
chocolate and sweetener.
-
Beat in the
eggs, 1 at a time, scraping the bowl well after each
addition.
-
Add the
coffee and extracts. Beat until combined.
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Add the
almond meal, cocoa, salt, and baking powder to the
chocolate mixture and beat well.
-
Stir in the
chopped pecans.
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Scrape into
the prepared pan and smooth the top.
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Bake for 35
to 40 minutes, until the top is firm. Cool on a wire
rack before frosting.
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For
Frosting: Mix all ingredients in a bowl, and beat
combined. Spread over brownies. Be sure they are cool
before frosting.
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recipe
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