If you would rather not use sugar-substitute, simply delete it from the recipe. These brownie-like bars have a wonderful texture, too.
- 2/3 cup less-fat margarine, with 8 grams of fat per tablespoon
- 1/3 cup fat-free half-and-half
- 7 ounces unsweetened baking chocolate, chopped, (approximately 7 squares)
- 1 1/2 cups granulated sugar
- 1 cup sugar-substitute
- 2 large eggs, use higher omega-3 type, if available
- 1/2 cup egg substitute
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose white flour
- 1 1/2 teaspoons vanilla extract
- 1 cup walnut pieces
- Step 1
- Preheat oven to 350°F. Lightly coat a 9 x 13-inch pan (or two 9-inch square baking pans) with canola spray. Set aside.
- Step 2
- Add the margarine and fat-free half-and-half to a medium nonstick saucepan and melt the butter, stirring constantly, over medium-low heat. Once the margarine is melted, remove the pan from the heat.
- Step 3
- Add the chopped baking chocolate to the melted butter, stirring constantly with a wooden spoon until chocolate is completely melted. Add the sugar and sugar substitute and stir to blend well.
- Step 4
- Add the eggs, one at a time, stirring vigorously after each. Add egg substitute and stir to combine. Add the whole-wheat and white flours and stir to combine. Stir in the vanilla extract and walnuts.
- Step 5
- Pour batter into prepared baking pan(s) and bake for 23-25 minutes (20 minutes if using two pans). The brownies will still look somewhat soft and shiny. Remove from the oven and place on cooling rack.
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