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Decadent Brownies
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1 cup ground almonds, sift 3 times
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups splenda
1 cup unsalted butter
4 ounces unsweetened baking chocolate, cut into pieces
2 teaspoons vanilla
4 extra large eggs, beaten
1 cup chopped pecans
Topping:
5 ounces cream cheese, softened
2 tablespoons splenda
1 tablespoon cream
1 cup whipped cream see note**
Chocolate Topping, optional
Fresh raspberries, optional
Preheat oven to 350*F Grease or spray a 9"x13" cake pan.
Mix together the dry ingredients;set aside.
In a microwave bowl, on high, melt the butter & the chocolate.
Add the splenda , the beaten eggs & vanilla; beat until well blended. Stir in the dry mixture, mix well and then stir in the pecans.
Pour into the prepared pan, spread evenly.
Bake at 350* for about 20 minutes or until a pick inserted comes out clean. Check at 15 minutes. DO NOT OVERBAKE! Cool on a wire rack.
While the brownies are cooling make the topping:
Cream together the cream cheese & splenda. Stir in the cream until well mixed. Fold in the whipped cream{**The recipe calls for 1 cup of all ready whipped cream}until well blended. Chill until serving time.
When ready to serve put the cream cheese mixture into a piping bag fitted with a large star tip.
Cut the brownies into 48 squares.
Pipe rosettes on top of each square{or just spoon a dollop of the cream mixture on top of each}
If you can afford the carbs, drizzle a small amount of chocolate sauce on top ot the rosette & scatter a few fresh raspberries on the plate.
48 Bite Size Brownies @ 2.5 minus 0.7 gr. fiber= 1.8 carbs each
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