Diabetic Chocolate Brownies

INGREDIENTS:

  • 2 tbsp unsweetened cocoa powder
  • 4 ½ packets Splenda
  • 4 ½ packets Splenda Granulated Sweetener
  • 16 graham crackers – whole chocolate
  • 2 tsp instant coffee
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2/3 cup diced and pitted dates 2 eggs
  • 1 egg white
  • 1/4 cup semisweet chocolate chips

INSTRUCTIONS:

  1. Preheat oven to 302 deg. F (150 deg. Celsius) and liberally spray cooking spray inside an 8 x 11 1/2 inch baking dish.
  2. Place graham crackers in food processor and pulse until they turn into crumbs (there should be at least 2 cups worth). Place the crumbs in a bowl, add the cocoa and salt and combine.
  3. In a large bowl combine the Splenda, egg, egg white and granulated Splenda. Beat with an electric mixer for about 2 min on high until mixture has thickened.
  4. Next, add coffee granules and vanilla to mixture as well as the chocolate chips, dates and remaining crumbs.
  5. Transfer the mixture into a baking dish, place in oven, and allow to bake for about 30 minutes. Allow to cool completely before attempting to remove.

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