These are the best LC brownies that I've ever had, but don't try to make them with regular cocoa. It just doesn't work. Dutch cocoa has been treated with an alkali to take the bitter cocoa taste out of it.
We live out in the middle of nowhere, an hour and a half drive from a town of any size, so I have to order my cocoa on-line; but if you live in town you should be able to find a good quality dutch cocoa at any up scale grocery store.
4 jumbo or 5 large eggs
1 cup Splenda
1 cup PolyD
1/4 cup E
3/4 cup – good quality dutch cocoa – regular cocoa just wont work, it gives a bitter taste
1 stick (8 tablespoons) melted butter
2 teaspoons vanilla
1/2 cup Carbquik
1/2 cup chopped roasted pecans
Preheat oven to 325°
I use a 10 x 6 inch glass baking dish to cook these in but I'm pretty sure an 8 x 8 inch or a 9 x 9 inch glass baking dish would work.
Place the eggs in your mixer bowl and beat on medium speed until they are light yellow and doubled in volume.
Beat in the Splenda and the PolyD. Add the PolyD, 1/4 cup at a time and beat well until it's dissolved, making sure that you scrape the bottom of the bowl very well as the PolyD wants to clump up down there.
Beat in the E and the and the cocoa, then the melted butter and vanilla. Then beat in the Carbquik and stir in the pecans
Bake at 325° for 45 minutes or until toothpick inserted in the middle comes out clean
Cool to room temperature before cutting.