LC Sponge
Wed, Dec-19-01, 05:11
These are 8 g carb per if you cut 24 brownies from the pan.
1/3 cup white wheat flour + 1 cup water. Cook until nice and thick, cool completely.
1/2 cup butter melted + 2/3 cup cocoa. Stir together until smooth, cool completely.
Beat 1 cup Splenda, 1/2 tsp salt, 1 tsp vanilla into cooled flour mixture. Add cocoa mixture.
Mix together 2 cups soy flour + 2 1/2 tsp baking powder. Add to above mixture.
This will be thick and you will have to start using your hands to blend and squeeze.
Pat into an greased square pan, pressing flat and into corners evenly. Bake at 350 for 25 minutes.
Cool completely before tasting. Best the next day. Very chewy, can add nuts too. These are excellent.
1/3 cup white wheat flour + 1 cup water. Cook until nice and thick, cool completely.
1/2 cup butter melted + 2/3 cup cocoa. Stir together until smooth, cool completely.
Beat 1 cup Splenda, 1/2 tsp salt, 1 tsp vanilla into cooled flour mixture. Add cocoa mixture.
Mix together 2 cups soy flour + 2 1/2 tsp baking powder. Add to above mixture.
This will be thick and you will have to start using your hands to blend and squeeze.
Pat into an greased square pan, pressing flat and into corners evenly. Bake at 350 for 25 minutes.
Cool completely before tasting. Best the next day. Very chewy, can add nuts too. These are excellent.