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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is based on Betty Crocker's Triple-Vanilla Brownies. I made some substitutions to make it healthier. I didn't ice mine, but some may want to add icing or a glaze. I'm sure I'll be making this again and tweaking it some more. Ingredients:
1/2 cup margarine (or butter) |
10 ounces white chocolate chips |
1/2 cup almond meal |
3/4 cup all-purpose flour |
1/4 cup splenda sugar blend for baking, plus |
2 tablespoons splenda sugar blend for baking (or 3/4 cup sugar or equivalent) |
1 1/2 teaspoons vanilla |
3 eggs |
Directions:
1. Preheat oven to 350°F
2. Grease and flour a 13x9 baking pan.
3. To make it easier to lift the squares out of the pan, I line the pan with aluminum foil then lift the foil out to lift out the cut squares.
4. In 2-quart saucepan, melt butter and baking chips over low heat stirring frequently until just melted. (May appear lumpy or curdled).
5. While chips and butter/margarine are melting, I sift the dry ingredients together as the almond meal tends to clump together.
6. Remove from heat and let cool.
7. Stir in remaining ingredients until well blended.
8. Spread evening in pan.
9. Bake 30 to 35 minutes until toothpick inserted in center comes out clean. Cool completely.
10. Cut into 4 rows by 6-8 rows.
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