A very rich recipe for brownies but with much less calories than the originals.
Learn more about Deborah Dana
Ingredients48 portions
Preparation
Preheat the oven to 180 degrees centigrade. Grease a baking pan of approx. 20 x 25 cm.
In a bowl, mix almonds, baking powder, salt and Splenda.
In a bowl for micro-deep melt butter and chocolate mixing well. Add the almond mixture, the beaten eggs, the vanilla and roast very well.
Pour the mixture into the baking dish and bake for 20 minutes or until a toothpick comes out clean. (Check at 15 minutes so that the brownies do not dry out).
Remove from the oven, wait for it to cool and unmold. Cut into 48 squares.
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