Recipe

Ingredient List

Process Steps

1. Preheat oven to 450°F
2. In a large bowl put 1.5 Cups Carbalose flour
3. Add 1 Cup Splenda Sweetener and stir well with a fork
   
4. Add 2.25 teaspoons Baking Powder, 0.25 teaspoon Salt, and stir well with the fork
   
5. Add 2.0 Tablespoons Cocoa Powder, and 0.5 Cup Pecan Bits,  and stir well with the fork
   
6. Add 1.00 teaspoon Butter Extract to 0.66 (2/3) Cup Splenda Sweet Cream Creamer (or water)
7. Make a "well" in the dry ingredients and pour the Extract/Creamer blend in
8. Stirring from the outside in with the fork, mix the ingredients until "grainy"
9. Once all the ingredients are in the dough, use a grater and grate the 4.5 Tablespoons of chilled butter into the dough, turning the dough with the fork about half way through the butter.
10. Once all butter is grated into the dough, use the fork and mix until is is "marbled"
11. Using a 1 teaspoon baller or round measure, scoop 1 teaspoon of the dough and place on parchment paper - if you prefer "cookies", pat down the bites with fingers into "cookie"-shape.
    
12. Place parchment paper onto a cookie sheet or on a baking stone and bake at 450°F for 10 minutes
13. Remove and cool on a rack

Carb Info

 Carbohydrate Info

Total Carbs = 48g

Carbs Per Serving = estimate ~60 bites using a 1 teaspoon measure per bite

~0.80g of carbohydrates per Brownie Bite