Jennifer Thomason, Dallas, TX requested an easy brownie recipe. she said if it could have some pecans and coconut in it and still be considered healthy, she'd be in "Brownie Heaven". Hallelujah, this delivers!
3/4 cup granular Splenda 1/2 cup Kraft fat free mayonnaise 1/2 cup unsweetened applesauce 1/4 cup unsweetened cocoa 1 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 1/2 cups all purpose flour 3/4 cup water 1 teaspoon coconut extract 1/4 cup (1 oz) chopped pecans 2 tablespoons flaked coconut
Preheat over to 350 degrees. Spray a 9 by 9 inch cake pan with butter flavored cooking spray. In a large bowl, combine Splenda, mayonnaise, and applesauce. Stir in cocoa, baking soda, baking powder, and flour. Add water and coconut extract. Mix gently to combine. Spread batter into prepared cake pan. Evenly sprinkle pecans and coconut over top. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Place cake pan on a wire rack and allow to cool completely. Cut into 24 bars.
Serves 12 (2 each) - Each serving equals:
HE: 2/3 Br, 1/3 Fa, 1/4 Sl, 5 OC
94 Calories, 2 gm Fa, 2 gm Pr, 17 gm Ca, 270 mg So, 6 mg Cl, 1 gm Fi
Diabetic: 1 St, 1/2 Fa
HINT: Good served with 1 tablespoon Cool Whip Lite, but don't forget the few additional calories.
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