Black 'N' White Brownies
Yield
32 servingsPrep
15 minCook
30 minReady
45 minLow 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
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
softened |
*
|
| ½ | cup |
sugar substitute
granulated |
* |
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
water
|
|
| ¼ | cup |
coconut, shredded, unsweetened (desiccated)
|
*
|
| 1 | teaspoon |
coconut milk
|
|
| 1 | ounce |
chocolate
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cake flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
softened |
*
|
| 118 | ml |
sugar substitute
granulated |
* |
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
water
|
|
| 59 | ml |
coconut, shredded, unsweetened (desiccated)
|
*
|
| 5 | ml |
coconut milk
|
|
| 28.9 | ml/g |
chocolate
melted |
|
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.
