This week's recipe is for the brownies I intended to make last week--before I discovered I was out of cocoa! What I did was take my basic, easy, made-from-scratch brownie recipe, substitute granulated Splenda for the sugar, and add a little cream cheese flair. (If you're not interested in sugar-free, leave off the additional powdered milk and baking powder, and substitute the same amount of sugar for the Splenda.
Brownie Base Ingredients:
- 2 c granulated Splenda
- 1 c self-rising flour
- 1/2 c cocoa
- 4 large eggs
- 1/2 c (1 stick) butter or margarine, melted
- 1 t vanilla
- adjusted to add: 1 c powdered milk*
- adjusted to add: 1 t baking powder*
Cream Cheese Layer:
- 1 8 oz pkg cream cheese, softened
- 1/2 c Splenda
- 1 large egg
- 1 t vanilla
In a medium mixing bowl, stir together Splenda, flour, and cocoa until well blended. Add melted butter or margarine, give it just a stir or two to cool the butter, then add the eggs and vanilla. Spread in a lightly greased or cooking-sprayed 9 x 13 pan.
In a separate bowl, mix together the cream cheese, Splenda, egg, and vanilla. Spread over the brownie batter. At this point, you are supposed to kind of swirl the two together a bit on top. (I had a hard time swirling because my brownie layer was so thin--more on that below.)
Bake at 350 degrees for 25-28 minutes. Allow to cool slightly before cutting into squares.
*Leave it to me to jump ahead without reading directions. I read the front of the Splenda bag where it states "Measures Cup for Cup Like Sugar", but I failed to read the cooking and baking tips on the back of the package until my mother called me and told me look at it. Under "Volume/height", it states that for every cup of Splenda used, add 1/2 c of powdered milk and 1/2 t of baking powder. Makes sense for the bulk, and of course it just isn't going to have the exact same properties as sugar. It also recommends that for "Confections", which I assume to mean candy and the like, to only substitute Splenda for 25% of the sugar. Also makes sense. Keeping that in mind, I've added powdered milk to my grocery list for this week, and I'll be making this again as soon as I get some! Thanks, Mom!
So how about you? Any experience baking with Splenda or other sugar substitutes?
Until next time, good cooking, and good eating!
This recipe is linked to:
Slightly Indulgent Tuesday at Simply Sugar & Gluten Free
Tempt My Tummy Tuesday at Blessed With Grace
Tasty Tuesday at Balancing Beauty and Bedlam
Tuesday Tastes at Crazy Daisy
Delicious Dishes at It's a Blog Party