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How to Make Diabetic Friendly Fudgy Chocolate Walnut Brownies with Fudge Frosting
We diabetics have a "sweet tooth" every now and then just like everyone else. And fortunately with modern medicine and the advances in available foods, we can indulge ourselves from time to time. If your or a loved one are diabetic, try these delicious Fudgy Chocolate Walnut Brownies. They are diabetic friendly and make a good option for diabetic friends or family members occasionally. If you are having serious diabetic problems, I suggest you forgo the 1/2 cup of sugar and add another 1/2 cup of Splenda. Only you know how severe your problems are and how to judge what is best for you.
FUDGY CHOCOLATE WALNUT BROWNIES
1 cup + 2 tbsp butter, softened
1 cup Splenda granular
1/2 cup granulated sugar
4 large eggs
2 tsp vanilla extract
1 1/3 cups unsweetened cocoa powder
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 cup chopped walnuts
1 cup "sugar-free" powdered sugar*
2 tbsp low-fat milk
Preheat oven to 350 degrees. Line a 13 x 9-inch baking pan with foil; spray the foil with nonstick cooking spray.
Cream 1 cup of the butter and the Splenda and granulated sugar in a large mixing bowl using electric mixer on medium speed. Cream until fluffy. Beat in the eggs, one at a time, then beat in vanilla extract until all is well combined.
In a separate bowl, sift together 1 cup of the cocoa powder, flour, baking powder, and salt. Add the dry mixture to the egg mixture and beat until smooth. Stir in the walnuts.
Spread the batter into the prepared pan and place in the preheated oven. Bake at 350 degrees, on middle oven rack for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Do not overbake. Remove the pan to a wire rack to cool slightly.
To make the frosting, beat the "sugar-free" powdered sugar, milk, remaining butter and cocoa powder together with electric mixer until smooth. Spread over the brownies and cut into squares once the frosting is set.
Yield: 32 brownies
Note: Use omega-3 eggs, if available for more nutritional value
*To make "sugar-free" powdered sugar: using a ratio of 3/4 cup Splenda granular to 2 tbsp cornstarch, place in a blender container and blend until mixture is a fine powder. Use as you would powdered or confectioners' sugar. May be kept in an airtight container or ziplock bag.
Enjoy!
About the Author
For more of Linda's recipes and diabetic information visit her blog at http://diabeticenjoyingfood.blogspot.com
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Frequently Asked Questions...
Working with fondant and detailed cakes?
I want to make an awesome cake for my birthday this year. I have never made anything besides basic Betty crocker. Any tips would b great. Is fondant easier to use on square cakes or round ones? Also what do they use to make polka dots or circles or stars on the cakes. Not frosting. Does a frosting need to go under the fondant?
Answer:
You can buy the shape cutters at the craft store, in the cake decorating aisle. Also buy some gel icing colors, Americolor if they have it, or Wilton if that's all you can find.
It's easier to cover a round cake with fondant than a square cake. You need frosting underneath, either buttercream or ganache. The frosting makes it look smoother, helps the fondant stick, and provides the texture that we're used to on a cake.
You're going to need a rolling pin, corn starch and a pastry brush, and a good-sized mat for rolling the fondant on. I use clear vinyl from the fabric store as a work mat. It's cheap and works well. You have to store it rolled up though, if you fold it, it will get wrinkles.
To attach fondant cutouts to a fondant-covered cake, brush the backs of the cutouts with a very tiny amount of water and put them on the cake. If they're on the side, you may need to hold it in place a couple seconds while it dries.
