Makes 24 servings
1/2 cup almond meal
1/4 cup whole-wheat pastry flour
1/2 teaspoon baking powder
1/2 cup milk (2%)
4 ounces bittersweet chocolate, chopped
1/4 of a 12 oz package of soft Tofu
1/2 cup dry non-fat milk powder
2 Tablespoons Cocoa, dry powder, unsweetened European-style (such as Hershey)
1/3 cup brown sugar
1 cup granulated Splenda
2/3 cup semi-sweet chocolate chips
Preheat oven to 325 degrees
Put (heavy-duty) aluminum foil in rectangular baking pan with ends hanging over 2" or so.
Spray with non-stick coating.
Mix together almond meal, flour and baking powder and set aside.
Break or chop biitersweet chocolate into small pieces.
Bring milk to boil in microwave, remove from heat,
add chopped chocolate to milk and stir until creamy, set aside.
Place tofu, eggs, dry milk, cocoa, brown sugar and splenda in bowl
and beat with electric mixer until blended.
Add melted chocolate and beat until blended.
Add dry mixture of almond meal, flour and baking powder and beat until mixed.
Stir in chocolate chips.
Pour batter into rectangular baking pan and bake for 15 to 20 minutes.
Brownies should be set, but very moist with the edges only slightly browned.
When cool, cut into 24 squares ( 6x4 rows)
1 serving (1/24) is:
Carbs: 12 grams
Protein 3 grams
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