- 16
- 20 mins
- 20 mins
Ingredients
- Brownie:
- 3/4 stick butter
- 4 ounces unsweetened baking chocolate
- 2 cups Splenda
- 2 teaspoons vanilla
- 4 whole eggs
- 1 egg yolk
- 3/4 cup Carbquik
- 3/4 cup walnut, chopped
- Chocolate Frosting:
- 2 tablespoons butter
- 2 ounces unsweetened baking chocolate, cut into pieces
- 2 cups powdered Splenda
- 2 to 3 tablespoons hot water
- Note: To make powdered Splenda, add the Splenda to a food processor and pulse till very fine. This can also be done in a coffee grinder in smaller batches.
Preparation
Step 1
Brownie: -Heat oven to 350ºF. Grease bottom and sides of square pan, 9x9x2 inches.
-Melt butter and chocolate in 1-quart saucepan over low heat, stirring constantly.
-Cool slightly and add Splenda to chocolate and blend well till smooth.
-Beat vanilla and eggs in medium bowl with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed.
-Beat in carbquik just until blended. Stir in walnuts. Spread in pan.
-Bake 15 to 20 minutes or just until brownies spring back in the middle and begin to pull away from sides of pan.
-Cool completely in pan on wire rack. Spread with Chocolate Frosting. Cut into 4 rows by 4 rows
Chocolate Frosting:
-Melt butter and chocolate over medium heat till smooth.
-Stir in Splenda and stir till smooth, add hot water as needed to form a smooth frosting.