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Black 'N' White Brownies

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Recipe

 

Yield

32 servings

Prep

15 min

Cook

30 min

Ready

45 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup cake flour
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1 teaspoon baking powder
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¼ teaspoon salt
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½ cup vegetable shortening
softened
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½ cup sugar substitute
granulated
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2 large eggs
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1 teaspoon vanilla extract
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1 tablespoon water
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¼ cup coconut, shredded, unsweetened (desiccated)
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1 teaspoon coconut milk
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1 ounce chocolate
melted
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Ingredients

Amount Measure Ingredient Features
237 ml cake flour
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5 ml baking powder
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1.3 ml salt
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118 ml vegetable shortening
softened
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118 ml sugar substitute
granulated
*
2 large eggs
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5 ml vanilla extract
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15 ml water
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59 ml coconut, shredded, unsweetened (desiccated)
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5 ml coconut milk
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28.9 ml/g chocolate
melted
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Directions

These brownies are mailable.

Sift together the flour, baking powder and salt.

Cream shortening and sugar replacement until light and fluffy.

(My note: be sure to use a sugar replacement that does not lose sweetness when heated - Aspertame is not suitable.) Add eggs, one at a time, beating well after each addition.

Beat in vanilla extract and water.

Divide batter into two equal parts.

To one part add unsweetened coconut and coconut milk.

Stir to completely blend. To the remaining half, beat in the melted chocolate.

Spread coconut mixture on bottom of well-greased 8-in square pan.

Spread chocolate layer on top of coconut layer.

Bake at 350℉ (180℃) for 25 to 30 min.

Cut into 1 x 2 inch bars.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 9g (0.3 oz)
Amount per Serving
Calories 2628% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 23mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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