Tuesday, July 26, 2011

Brownie Bites

Here's yet another treasure harvested from my BHG diabetic cookbook! I've always loved brownies more than any other dessert, but let's face it: they're pretty rascally little fellows when it comes to being healthy. So give these a whirl! True, they are a bit more cake-y and not quite as fudge-y as some box mixes, but they're still very satisfying! Plus, they're made with real sugar *gasp*, and still only 15 carbs per cookie. My goal is to attempt them with Splenda next time.. I think they'll still turn out. But I'll keep you posted! Until then.....


  • 2 T butter
  • 1/3 c. granulated sugar
  • 1/4 c. cold water
  • 1/2 tsp. vanilla
  • 1/2 c. all-purpose flour
  • 2 T. cocoa
  • 1/2 tsp. baking powder
  • 2 T. chopped walnuts or pecans (optional)
  • 1 tsp.  powdered sugar
Melt butter in small saucepan; remove from heat. Stir in granulated sugar, cold water, and vanilla. Stir in flour, cocoa, and baking powder until thoroughly combined, then add nuts.

Spray the bottom of a large (8x4x2") loaf pan. Pour batter into pan and top with extra nuts, if desired. Bake at 350 for 20 minutes until no longer gooey. Cool completely in pan on a rack. Cut into 8 equal bars; sprinkle with powdered sugar before serving.

(I'd have a picture here, but my mountain-top wifi here in CO is currently refusing to deal with pictures. Fail. Guess you'll have to make them yourself to figure out how delicious they look and taste!)