Sugar-Free Brownies

This recipe uses brown rice syrup instead of sugar. An added bonus to using brown rice syrup is that it reduces the amount of calories in a recipe. You can also substitute brown rice flour for the wheat flour.

Preparation facts

Cooking Time: 30 minutes

Prep Time: 15 minutes

Total Time: 45 minutes

Servings: 14

Yield: 8 brownies

Ingredients

1/2 cup (120mL) brown rice syrup

2 Tbs (30g) unsalted butter

3 1-oz. (30g) squares unsweetened baking chocolate

1 tsp (5mL) vanilla

2 eggs

1/2 cup (60g) sifted plain flour

1/2 cup (60g) chopped pecans

Directions

Preheat oven to 350°F (175°C/gas mark 4).

In a medium saucepan, melt butter and chocolate on low heat. Stir in brown rice syrup. Remove from heat. Blend in eggs one at a time. Add vanilla. Stir in flour and pecans.

Spread in a greased 8x8-inch (20x20cm) baking pan. Bake for 30 minutes. Cool and cut into squares.

Nutrition facts

Serving Size 1 serving

Calories 136

Calories from Fat 69 (51%)

% Daily Value*

13%Total Fat 9g

18%Saturated Fat 3.6g

Polyunsaturated Fat 1.1g

Monounsaturated Fat 3.3g

13%Cholesterol 39mg

1%Sodium 28mg

2%Potassium 85mg

5%Total Carbohydrate 15g

6%Dietary Fiber 1.5g

Sugars 10g

Sugar Alcohols 0g

5%Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.