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Afternoon Tea Brownies Recipe
|Cake flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Baking chocolate||1 Ounce, melted|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Granulated sugar replacement||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Pecans||1⁄2 Cup (8 tbs), toasted and ground|
Serving size: Complete recipe
Calories 1892 Calories from Fat 1142
% Daily Value*
Total Fat 132 g203%
Saturated Fat 31.6 g157.9%
Trans Fat 6.7 g
Cholesterol 636.8 mg
Sodium 1644.9 mg68.5%
Total Carbohydrates 150 g50.1%
Dietary Fiber 29.8 g119%
Sugars 10.1 g
Protein 55 g110.1%
Vitamin A 15.5% Vitamin C 3.1%
Calcium 78.2% Iron 63.1%
*Based on a 2000 Calorie diet
Pour melted chocolate over shortening and stir until completely blended.
Beat eggs until thick and lemon-colored; gradually add sugar replacement.
Add chocolate mixture and small amount of flour mixture.
Beat to thoroughly blend.
Add remaining flour mixture alternately with the milk.
Fold in the pecans.
Spread in two 8 in. (20 cm) greased and paper-lined pans.
Bake at 325°F (165°C) for 17 to 20 minutes.
Cut into 1 x 2 in. (2.5 x 5 cm) bars.