Mocha Hazelnut Brownies - South Beach |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 32 |
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I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from The South Beach Diet Parties & Holidays Cookbook. Make Ahead: Brownies can be made 1 day ahead and stored in airtight container at room temperature or in the refrigerator. Or they can be frozen for up to 1 month. Ingredients:
3/4 cup hazelnuts, skinned |
2 ounces bittersweet chocolate |
1/2 cup whole wheat pastry flour |
1/2 teaspoon ground cinnamon |
1 1/2 teaspoons instant coffee powder |
1/2 cup trans-fat free margarine |
1 tablespoon vanilla extract |
1/4 cup splenda granular, sugar substitute |
2 large eggs |
1/2 cup bittersweet chocolate chips, roughly chopped |
Directions:
1. Heat oven to 350. Lightly coat an 8x8-inch baking pan with cooking spray.
2. Place hazelnuts on a baking sheet and toast until fragrant and lightly golden, 8-10 minutes. Cool briefly, then roughly chop.
3. Heat chocolate in a small saucepan over medium-low heat, whisking constantly, until melted, about 1 minute. Remove from heat and let cool to room temperature.
4. Sift flour, cinnamon, and coffee powder into a medium bowl; set aside. In a large bowl, with an electric mixer at high speed, beat margarine and vanilla until creamy. Add sugar substitute and continue to beat on high until rubber spatula, and beat to combine. Add melted chocolate and beat until combined. Stir in hazelnuts and chocolate chips.
5. Pour batter into the baking pan and bake until a tester inserted in the center comes out clean, about 20 minutes. Cool completely, cut into 32 (1x2-inch) pieces, and serve.
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