Granulated fructose and sugar substitute sweeten Buttermilk Brownies. Baking cocoa lends nice chocolate flavor.
2 cups flour
1/4 cup granulated fructose
1/4 cup granulated sugar, such as Splenda
1 teaspoon baking soda
3/4 cup butter or margarine
1 cup water
1/3 cup unsweetened baking cocoa
1/2 cup buttermilk
2 teaspoons vanilla
Combine the first five ingredients in a mixing bowl.
In a saucepan over medium heat, combine margarine, water and cocoa. Stirring constantly, bring to a boil. Remove from heat. Pour chocolate mixture into flour mixture. Beat until thoroughly blended. Add eggs, buttermilk and vanilla; beat for one minute. In a greased and floured 15 x 10-inch jelly roll pan; spread batter evenly on the bottom. Bake at 350-degrees for 25 minutes or until a toothpick inserted near the center comes out clean.
Yield: 50 brownies
Serving size: 1 brownie
Calories: 51; Carbohydrates: 4g;
Exchanges: 1/4 Bread, 1/3 Fat