1 sugerfree chocolate pudding mix
1 cup skim milk
1/2 cup margarine
1/4 cup unsweetened cocoa powder
2 eggs
1 cup granular sucrose sweetener (such as Splenda)
3/4 cup all-purpose flour
1/8 tsp salt
1/4 cup milk
1/2 cup chopped walnuts
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. To make frosting, Mix together the sugar free chocolate pudding mix and 1 cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.
Preheat oven to 350 degrees. Grease and flour an 8 inch by 8 inch pan. In a small saucepan over medium heat, melt
butter and cocoa together, stirring occasionally until smooth.
Remove from heat and allow to cool. In a large bowl beat eggs until frothy. Stir in Splenda, stir in flour and salt then mix in the the cocoa/butter, stir in the milk and nuts and pour into bakepan.
Bake 25/30 min until toothpick inserted comes out dry. Ice with Sugarfree frosting from store.
Additional images of Denny Duback's Sugarfree Brownies can be found here.
