These decadent brownies are packed with walnuts and lucious semi-sweet chocolate chips. Treat your family to brownies so rich & gooey, they'll swear you bought them at the bakery!
Net Carbs Per Serving: 2g
Total Preparation Time: 20 minutes
To make powdered Splenda, add the Splenda to a food processor and pulse till very fine. This can also be done in a coffee grinder in smaller batches.
3/4 stick butter
4 ounces Ghiradelli unsweetened baking chocolate*
2 cups Splenda
2 teaspoons vanilla
4 whole eggs
1 egg yolk
3/4 cup Carbquik
1/2 cup semi-sweet chocolate chips
3/4 cup walnut, chopped
2 tablespoons butter
2 ounces Ghiradelli unsweetened baking chocolate, cut into pieces
2 cups powdered Splenda
2 to 3 tablespoons hot water
-Heat oven to 350ºF. Grease bottom and sides of square pan, 9x9x2 inches.
-Melt butter and chocolate in 1-quart saucepan over low heat, stirring constantly.
-Cool slightly and add Splenda to chocolate and blend well till smooth.
-Beat vanilla and eggs in medium bowl with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed.
-Beat in carbquik just until blended. Stir in chocolate chips and walnuts. Spread in pan.
-Bake 15 to 20 minutes or just until brownies spring back in the middle and begin to pull away from sides of pan.
-Cool completely in pan on wire rack. Spread with Chocolate Frosting. Cut into 4 rows by 4 rows
-Melt butter and chocolate over medium heat till smooth.
-Stir in Splenda and stir till smooth, add hot water as needed to form a smooth frosting.