Double-Chocolate Cherry Brownies
This recipe makes 25 servings
Nutritional Info |
|
|---|---|
| Per brownie: about | - |
| cal | 127127 cal |
| pro | 2 g2g pro |
| total fat | 7 g7g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 14 g14g carb |
| fibre | 1 g1g fibre |
| chol | 25 mg25mg chol |
| sodium | 41 mg41mg sodium |
| Sugars | 8 g8g Sugars |
Ingredients
- 1/2 cup butter 1/2 cup butter
- 7 oz semisweet chocolate , chopped7 oz semisweet chocolate, chopped
- 1/2 cup Splenda® No Calorie Sweetener, Granular 1/2 cup Splenda® No calorie Sweetener, Granular
- 2 eggs 2 eggs
- 1 tsp vanilla 1 tsp vanilla
- 1 cup all-purpose flour 1 cup all-purpose flour
- 3/4 tsp baking powder 3/4 tsp baking powder
- 1/2 cup chocolate chips 1/2 cup chocolate chips
- 1/2 cup dried cherries 1/2 cup dried cherries
Preparation
In bowl over simmering water, heat butter with chocolate just until melted, stirring occasionally. Remove from heat. Whisk in SPLENDA® Granulated until smooth. Whisk in eggs and vanilla.
Whisk flour with baking powder; stir into SPLENDA® Granulated mixture in two additions just until combined. Fold in chocolate chips and cherries.
Spread in greased 8 inch (20 cm x 20 cm) square metal cake pan. Bake in 350°F (180°C) oven for 25 minutes or until cake tester inserted in centre comes out clean with a few crumbs attached. Let cool; cut into squares.
Additional information :
Developed by the Canadian Living Test Kitchen
Source : SPLENDA®
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