Chocolate Brownies Diabetic Friendly Recipes

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CHOCOLATE BROWNIE (DIABETIC)



Chocolate Brownie (Diabetic) image

This is from the Australian Women's Weekly Diabetes Cookbook. Thought those with a sweet tooth may enjoy. Please note this recipe is worked out in metric cup measurements. Per brownie 303kj (73cal); 3.8g fat (0.6g saturated fat); 4.7g carbohydrate; 0.2g fibre; medium GI.

Provided by ImPat

Categories     Dessert

Time 40m

Yield 16 brownies, 16 serving(s)

Number Of Ingredients 11

2 eggs
75 g brown sugar (1/3 cup firmly packed)
2 teaspoons instant coffee granules
2 tablespoons cocoa powder
1 tablespoon water
1 tablespoon olive oil
40 g low-fat dairy-free margarine (melted)
40 g wholemeal self-rising flour (1/4 cup)
45 g dark chocolate chips (1/4 cup)
1 teaspoon cocoa powder (extra)
2 teaspoons icing sugar

Steps:

  • Preheat oven to 180 degrees celsius (160 degrees for fan forced ovens).
  • Grease 19cm square pan, line base and sides with baking paper, extending paper 5cm above two opposing sides of pan.
  • Using electric mixer, beat eggs and sugar in small bowl until thick and creamy.
  • Transfer to a medium bowl.
  • Blend coffee and cocoa with the water and oil in a small bowl until smooth, stir in spread (margarine).
  • Fold cocoa mixture into egg mixture.
  • Fold flour and chock bits and pour into prepared pan.
  • Bake uncovered for about 25 minutes or until brownie is firm to the touch.
  • Stand 30 minutes; turn onto wire rack.
  • Slice and serve dusted with sifted combined cocoa powder and icing sugar and low fat ice cream if desired.

Nutrition Facts : Calories 53.7, Fat 2.4, SaturatedFat 0.9, Cholesterol 23.2, Sodium 10.8, Carbohydrate 7.9, Fiber 0.4, Sugar 7.1, Protein 1.1

CHOCOLATE BROWNIES (DIABETIC FRIENDLY)



CHOCOLATE BROWNIES (DIABETIC FRIENDLY) image

CHOCOLATE BROWNIES ('GIFT IN a JAR') This recipe comes from a cookbook called: "America's Best Cookbook for Kids With Diabetes". (I figured it is a pretty good book for anyone with diabetes though)...It was written in 2005 by C Bartley. A friend gave me the book and the recipes that I have tried are awesome. I think this one...

Provided by penny jordan

Categories     Other Snacks

Time 25m

Number Of Ingredients 16

COMBINE THE FOLLOWING 6 INGREDIENTS IN ORDER AND PLACE IN A 1 QT. JAR WITH LID
(LAYER 1) COMBINE THE FOLLOWING 3 INGREDIENTS
2/3 c all purpose flour
1/4 tsp salt
1 tsp baking powder
(LAYER 2)
1/3 c cocoa, unsweetened power, sifted
(LAYER 3)
1/2 c granulated sugar
(LAYER 4 )
1/3 c chopped walnuts
(REMAINING RECIPE) IN A SMALL BOWL COMBINE:
2 large eggs
1/3 c soft margerine
1 tsp vanilla
1/2 c applesauce, unsweetened

Steps:

  • 1. In a medium bowl, stir together flour, sugar, cocoa, baking powder and salt. Stir in walnuts.
  • 2. In A Small Bowl: Using electric mixer, 2 lg. eggs, 1/3 c. soft margarine and 1 tsp. vanilla at high speed for 1 minute, until well mixed. Add: 1/2 C. Unsweetened Applesauce and beat just until blended. Add: Flour mixture and mix at low speed just until blended.
  • 3. Spread: Batter evenly in prepared pan and bake in preheated oven for 15 minutes, until a knife inserted in the center comes out clean. Let cool completely in pan on a rack and cut into 16 squares.
  • 4. EXCHANGES PER SERVING: 1/2 Starch 1/2 Other Carbohydrate 1 Fat Nutrient Analysis Per Serving: Calories - 111 Protein - 2g Fat - 6g Saturated fat - 1g Carbohydrate - 13g Fiber - 1g Cholesterol - 27 mg Sodium - 106 mg
  • 5. TIP: Unsweetened cocoa powder has only 115 calories and 4 grams of fat per 1/3 cup (75 mL), whereas 1 oz (25g) of unsweetened baking chocolate has 139 calories and 14 grams of fat. Cocoa has just as much rich chocolate flavor as baking chocolate, so substituting cocoa is a good way to cut fat.
  • 6. DIABETIC FRIENDLY CHOCOLATE BROWNIES **Decorate jar as desired for appropriate holiday gift giving. **Attach a tag with the following instructions: 1. In A Small Bowl: Using electric mixer, beat eggs, margarine and vanilla at high speed for 1 minute, until well mixed. Add: Applesauce and beat just until blended. Add: Contents of Quart Jar (Layers 1-4), and mix at low speed just until blended. 2. Spread: Batter evenly in prepared 8" square pan and bake in preheated oven for 15 minutes, until a knife inserted in the center comes out clean. Let cool completely in pan on a rack and cut into 16 squares. EXCHANGES PER SERVING: 1/2 Starch 1/2 Other Carbohydrate 1 Fat Nutrient Analysis Per Serving: Calories - 111 Protein - 2g Fat - 6g Saturated fat - 1g Carbohydrate - 13g Fiber - 1g Cholesterol - 27 mg Sodium - 106 mg

NO GUILT BROWNIES (DIABETIC)



No Guilt Brownies (Diabetic) image

Unbelievably rich and delicious! Of course, the sugars mentioned in this recipe are diabetic sugars such as Splenda!

Provided by Northern_Reflectionz

Categories     Bar Cookie

Time 28m

Yield 24 serving(s)

Number Of Ingredients 12

3/4 cup all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup oil
2 teaspoons chocolate flavoring
2 eggs
3/4 cup powdered sugar
1 tablespoon unsweetened cocoa
1 tablespoon skim milk
1/8 teaspoon butter flavoring

Steps:

  • Heat oven to 350 ° F. Grease bottom only of 8-inch square pan. Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
  • Bake at 350 ° F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center. Cool for 15 minutes.
  • Meanwhile, combine all frosting ingredients in a small bowl & mix well. Spread over top of slightly cooled brownies. Cool completely.

Nutrition Facts : Calories 74, Fat 2.9, SaturatedFat 0.5, Cholesterol 17.6, Sodium 38.3, Carbohydrate 11.6, Fiber 0.5, Sugar 7.9, Protein 1.2

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