Thursday, April 12, 2012


3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
2/3 cup butter, melted, divided
1/2 cup boiling water
1 1/2 cups granulated sugar
1/2 cup Splenda Granulated*
2 large eggs
1 cup all-purpose flour
1/3 cup whole-wheat flour**
1 tsp vanilla extract
1/4 tsp salt
1 pkg (11-oz) peanut butter & milk chocolate chips***
1/2 cup chopped pecans, optional

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

In a large bowl stir the cocoa and baking soda together.  When combined, add half the butter.  Add the boiling water and stir until the mixture thickens up.  Stir in the sugar, Splenda, eggs, and remaining butter.

In a small bowl combine the two flours and salt; add to the chocolate mixture.  Stir in the vanilla extract until blended in.  Add the chips and the nuts, if using, and stir to blend.  Pour the batter into the prepared pan.

Bake brownies for 35 to 40 minutes or until they begin to pull away from the sides of the pan. Set the pan on a wire rack and allow brownies to cool completely in the pan.

When cooled, cut into 36 squares for serving.

*May use an additional cup of granulated sugar instead.  Using the Splenda will cut back the sugar content of your brownies without changing the taste.  No one will know the difference!
**May use an additional 1/3 cup of all-purpose flour, if desired, instead of the whole-wheat.  Using whole-wheat will add fiber without really changing the brownies.  Again, this is a healthy tip that will go unnoticed in the finished product by 99.5% of those eating the brownies.
***If your store doesn't carry the mixed chips, use 1 cup peanut butter chips and 3/4 cups milk chocolate chips.

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