This recipe was adapted pretty closely from my regular brownie recipe. I haven’t figured out how to frost them yet because the artificial sweeteners taste bitter and would be powerful in the frosting, but it’s possible that xylitol might work. Haven't been brave enough to try it yet.
This recipe makes 16 brownies. Don’t bake these too long, or they will become hard.
1/3 cup oil or butter
1/3 cup cottage cheese
Sweetener to make the equivalent of one cup sugar. Splenda and xylitol both work in a rough 1:1 ratio
1 teaspoon vanilla
2 eggs, beaten
6 tablespoons (3/8 cup) cocoa
½ cup almond flour
½ teaspoon baking powder
½ teaspoon salt
1. Preheat oven to 350F. Line 9x9 inch pan with parchment paper.
2. Mix wet ingredients well.
3. Add dry ingredients and blend until smooth.
4. Pour batter into pan. Bake for about 30 minutes or until done.
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