Ingredients:2076
16 tablespoons (240 ml) unsalted butter, at room temperature (2 sticks) 8510
10 oz.(285 g)cream cheese, at room temperature 1863
4 oz.(112 g) unsweetened chocolate, melted AND cooled 9151
4. Bake FOR 35 TO 40 minutes, until THE top is firm. Cool on a wire rack before cutting. Store, covered, IN THE refrigerator. 9939
Makes 48 brownies. 4919
2 teaspoons (10 ml) instant coffee granules 9980
6 tablespoons (90 ml)Dutch-processed cocoa powder 2142
1/4 teaspoon (1.2 ml) sea salt 968
Per brownie: Effective carbohydrates: 1.5g; Carbohydrates: 2.1g; Fiber: 0.6g; Protein: 2.1g; Fat: 9.7g; Calories: 99 4492
3. IN a medium bowl, mix THE almond meal, cocoa, salt AND baking powder. Add TO THE chocolate mixture AND beat well. Scrape into THE prepared pan AND smooth THE top. 3918
1/4 cup (60 ml) each Splenda AND Canadian Sugar Twin or 1 cup (240 ml) Splenda 8297
1. Preheat THE oven TO 350 degrees F (175 degrees C). Butter a 13 x 9-inch (32.5 x 22.5-cm) baking pan AND line THE bottom with parchment paper. 2503
2. IN a large bowl, beat THE cream cheese AND butter until smooth. Beat IN THE chocolate AND sweetener. Beat IN THE eggs, one at a time, scraping THE bowl well after each addition. Add THE coffee AND extracts. Beat until combined. 7229
1 1/2 teaspoons (7.5 ml) baking powder 5707
Directions:4960
1 1/2 teaspoons (7.5 ml) pure chocolate extract (optional) 7203
1 1/2 cups (360 ml) almond meal (finely ground almonds) 474
4 large eggs 3317
1 1/2 teaspoons (7.5 ml)pure vanilla extract 7442
Made with Splenda only: Add 0.3 g carbohydrates.