Chocolate Brownie Diabetic Recipes

CHOCOLATE BROWNIE (DIABETIC)

Chocolate Brownie (Diabetic) image

This is from the Australian Women's Weekly Diabetes Cookbook. Thought those with a sweet tooth may enjoy. Please note this recipe is worked out in metric cup measurements. Per brownie 303kj (73cal); 3.8g fat (0.6g saturated fat); 4.7g carbohydrate; 0.2g fibre; medium GI.

Provided by ImPat

Categories Dessert

Time 40m

Yield 16 brownies, 16 serving(s)

Number Of Ingredients 11

Ingredients

2 eggs
75 g brown sugar (1/3 cup firmly packed)
2 teaspoons instant coffee granules
2 tablespoons cocoa powder
1 tablespoon water
1 tablespoon olive oil
40 g low-fat dairy-free margarine (melted)
40 g wholemeal self-rising flour (1/4 cup)
45 g dark chocolate chips (1/4 cup)
1 teaspoon cocoa powder (extra)
2 teaspoons icing sugar

Steps:

Preheat oven to 180 degrees celsius (160 degrees for fan forced ovens).
Grease 19cm square pan, line base and sides with baking paper, extending paper 5cm above two opposing sides of pan.
Using electric mixer, beat eggs and sugar in small bowl until thick and creamy.
Transfer to a medium bowl.
Blend coffee and cocoa with the water and oil in a small bowl until smooth, stir in spread (margarine).
Fold cocoa mixture into egg mixture.
Fold flour and chock bits and pour into prepared pan.
Bake uncovered for about 25 minutes or until brownie is firm to the touch.
Stand 30 minutes; turn onto wire rack.
Slice and serve dusted with sifted combined cocoa powder and icing sugar and low fat ice cream if desired.

Nutrition Facts : Calories 53.7, Fat 2.4, SaturatedFat 0.9, Cholesterol 23.2, Sodium 10.8, Carbohydrate 7.9, Fiber 0.4, Sugar 7.1, Protein 1.1

SUGAR-FREE CHOCOLATE BROWNIE RECIPE FOR DIABETICS

Sugar-Free Chocolate Brownie Recipe for diabetics image

An easy decadent sugar-free chocolate brownie topped with sugar-free chocolate ganache

Provided by The Naked Diabetic

Categories Dessert

Number Of Ingredients 10

Ingredients

3/4 cup Almond Flour
1/4 cup All-Purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking powder
1 cup granulated Splenda sweetener
3/4 cup butter
3 eggs
1 tsp vanilla extract
1 cup sugar-free chocolate chips
1 cup heavy cream

Steps:

Preheat oven to 350°F (180°C)
Line your 8 by 8 inch baking pan, with parchment paper.
Grease the parchment paper.
Sift the All-purpose flour, cocoa and almond flour, into a mixing bowl.
stir in baking powder.
In a large mixing bowl, cream together the butter and sweetener
Add eggs and vanilla and beat on low speed until combined
Add dry ingredients and mix a few spoonfuls at a time, until well mixed.
Pour batter into the parchment lined baking dish and smooth out using a silicone spatula.
Bake in the oven for approximately 20 - 25 minutes, until a toothpick comes out clean when inserted into the center.
Let cool slightly and cover in ganache.
After pouring ganache onto brownies, spread evenly over the top and let cool.

NO GUILT BROWNIES (DIABETIC)

No Guilt Brownies (Diabetic) image

Unbelievably rich and delicious! Of course, the sugars mentioned in this recipe are diabetic sugars such as Splenda!

Provided by Northern_Reflectionz

Categories Bar Cookie

Time 28m

Yield 24 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup oil
2 teaspoons chocolate flavoring
2 eggs
3/4 cup powdered sugar
1 tablespoon unsweetened cocoa
1 tablespoon skim milk
1/8 teaspoon butter flavoring

Steps:

Heat oven to 350 ° F. Grease bottom only of 8-inch square pan. Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
Bake at 350 ° F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center. Cool for 15 minutes.
Meanwhile, combine all frosting ingredients in a small bowl & mix well. Spread over top of slightly cooled brownies. Cool completely.

Nutrition Facts : Calories 74, Fat 2.9, SaturatedFat 0.5, Cholesterol 17.6, Sodium 38.3, Carbohydrate 11.6, Fiber 0.5, Sugar 7.9, Protein 1.2

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