Chocolate Walnut Cake Brownies Recipe




 Unsweetened cocoa8 Tablespoon
 Sugar substitute/2 tablespoons granulated fructose2 Teaspoon
 Boiling water1⁄2 Cup (8 tbs)
 Egg substitute/5 large eggs, beaten1 1⁄4 Cup (20 tbs)
 Vanilla extract3 Teaspoon
 Sugar substitute2 Tablespoon
 Granulated fructose/Omit the 2 tablespoons sugar substitute and use only4 Tablespoon
 Fructose9 Tablespoon
 Cake flour2 1⁄2 Cup (40 tbs), sifted
 Baking powder2 Teaspoon
 Unsalted butter1 Cup (16 tbs), cut into pieces
 Butter1⁄2 Cup (8 tbs), softened
 Walnuts3⁄4 Cup (12 tbs), coarsely chopped

Nutrition Facts

Serving size: Complete recipe

Calories 5882 Calories from Fat 3294

% Daily Value*

Total Fat 386 g594.2%

Saturated Fat 183.7 g918.7%

Trans Fat 0 g

Cholesterol 731.7 mg

Sodium 1436.2 mg59.8%

Total Carbohydrates 541 g180.2%

Dietary Fiber 91.4 g365.5%

Sugars 65.1 g

Protein 124 g247.2%

Vitamin A 182.5% Vitamin C 4.1%

Calcium 137.3% Iron 52.2%

*Based on a 2000 Calorie diet


Preheat oven to 350°.
Oil spray or butter an 8 x 12 x 2-inch ovenproof glass or ceramic dish or baking pan, or use a nonstick pan.
In a medium bowl, mix the cocoa, 2 teaspoons sugar substitute, and boiling water until smooth.
When slightly cooled, add egg substitute, vanilla, 2 tablespoons sugar substitute, and 4 tablespoons fructose (or omit 2 tablespoons sugar substitute and use only 9 tablespoons granulated fructose).
Mix thoroughly.
In a large bowl, sift flour and baking powder together.
Add the butter, margarine, and half the cocoa mixture to the dry ingredients.
Beat with electric mixer on slow to medium until mixed thoroughly.
Gradually add the rest of the cocoa mixture while beating.
Scrape sides of bowl and mix until batter is smooth.
Stir in the walnuts by hand.
Spread the batter evenly in the prepared pan and bake for 35 to 60 minutes or until knife inserted in center comes out clean.
Cool thoroughly and cut into 60 or more pieces.
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