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Old 12-30-2007, 03:21 PM   #1
Barbo
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Kevins LC Decadant Choc Brownie Tweak #3

All I can say is that these are wonderful, fabulous and great.
Go ahead and make them, but be sure that you are not alone in the
house at the time. *Notes


LC Brownies Tweak #3
Kevinpa
Tweak #3

Batter
1 stick butter
3 ounces pre-melted unsweetened chocolate
2 large eggs
1 1/2 c. equivalent liquid Splenda

1 teaspoon pure vanilla extract
3 tablespoons raspberry Davinci syrup
1/2 cup CarbQuik
1/2 cup pecans, coarsely chopped (optional)

center
1 T. sf Smucker’s raspberry preserves
1 T. raspberry Davinci syrup
1 t. Thickenthin/not Sugar
1/4 cup mini s/f eat well be well chocolate chips



Preheat oven to 275 degrees F.

Line a 9 x 9 glass baking dish with parchment paper.

Melt together butter and chocolate in large bowl.

Whisk in eggs and liquid Splenda until well combined, about 1 minute. Whisk in vanilla, raspberry syrup. Stir in flour in 1/4 c. at a time. Fold in walnuts.(optional) Spread half of batter over bottom of the prepared pan.

Mix together preserves, Thickenthin/not Sugar, raspberry syrup and chocolate chips in small bowl.(you can optionally add 3 oz. LC raspberry yogurt to this mixture) Spread over batter in pan. Place in freezer until preserves are set, about 30 minutes. Spread remaining batter over top of preserves.

Bake until wooden pick inserted in center comes out clean, about 45 to 55 minutes. Cool in pan on wire rack. Cut into 9 brownies. (Without options 3 carbs each)

Warning:
If you have trouble with portion control........Do Not Make These!!

*Notes: I didn't have a glass 9x9 so I used a glass 8x8 with great results.
DH wants them a bit sweeter so I'll use 2 c. sugar equivalent.

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Old 03-04-2011, 04:00 PM   #2
rosethorns
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Old 03-05-2011, 09:36 PM   #3
Barbo
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Tweak #3

Instead of the liquid Splenda, I would mix the Splenda with erythritol
for better sweetening power
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