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Monday, June 5, 2017

Diabetic Chocolate Brownies

vegetable cooking spray
3/4 cup unbleached all-purpose flour
1/2 cup natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 banana, 3 1/2 ounces after peeling
6 tablespoons light brown sugar
6 tablespoons spoonable brown sugar substitute
1/2 cup unsweetened apple juice
1 teaspoon pure vanilla extract
1/2 teaspoon chocolate extract
4 large egg whites, at temperature
1/2 teaspoon salt
1/4 cup chocolate chips

1. Preheat oven to 350°F. Lightly coat an 8-inch square baking pan with cooking spray. In a bowl, combine  the flour, cocoa, baking powder, and baking soda.
2. In a blender or food processor, combine the banana, brown sugar, apple juice, and vanilla and chocolate  extracts; process until smooth. Using a rubber spatula, fold into the dry ingredients.
3. In the bowl of an electric mixer set on medium-high speed, beat the egg whites and salt until foamy. Increase  the speed to high and beat until soft peaks form. Fold half of the egg whites into the batter. When incorporated,  fold in remaining whites just until incorporated. (There may be a few specks of white still showing.)
4. Scrape into the pan and spread evenly. Bake in center of oven for 30 to 35 minutes, until brownie springs back  when gently pressed in the center. Cool in the pan on a rack.
5. Cut into 12 squares. Heat chocolate chips in a 2-cup glass measuring cup in the microwave for about 30 seconds.  Stir until chocolate is melted. Drizzle a little of the chocolate over each brownie.

Makes 12 brownies.

Per serving: 101 calories (14% calories from fat), 3 g protein, 2 g total fat (0.9 g saturated fat), 20 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 213 mg sodium 
Diabetic exchanges: 1 1/2 carbohydrate (bread/starch) 

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