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Prep Time: 15 minutes
Cooking Time: 30 minutes
Yield: 8 brownies
Servings: 14
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Related recipes:
Chocolate, Delicious Living Magazine, Desserts, Eggs, Grains, Holiday and Festive, Natural Sweetener, Nuts
and Seeds, Potlucks,
Soy-Free, Vegetarian
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.
Ingredients
1/2 cup (120mL) brown rice syrup
2 Tbsp (30g) unsalted butter
3 1-oz. (30g) squares unsweetened baking chocolate
1 tsp (5mL) vanilla
2 eggs
1/2 cup (60g) sifted all-purpose flour
1/2 cup (60g) chopped pecans
Directions
Preheat oven to 350°F (175°C).
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
Calories: 129
Fat: 9g
% fat calories: 59%
Cholesterol: 35mg
Carbohydrate: 11g
Protein: 2g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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