Splendid Brownies

A long while back, I bought a bag of Splenda for Baking - because I was curious. I've only used it once, with not so great results. So tonight, while trying to think of a tasty, and not so unhealthy desert to make for the dinner we're having with Chris and Brandy tonight - I decided to try to make brownies - with Splenda!

These are cakier than I would prefer for a brownie (next time - one less egg), but once covered in chocolate and refrigerated they almost have an ice cream cake quality that I really like.
Since the recipe has chocolate in it, there is sugar present, which is I think why the recipe actually works. These come out to about 100 calories a cake, and 5 grams of fat. (Next time I will also work to lower the fat - its all those chocolate chips)

Ok, so theyre not so healthy either, but they're a start...

I modified this recipe

Splendid Brownies

1/2 cup Splenda for baking
2 tablespoons butter
2 tablespoons water
1 1/2 cups semisweet chocolate chips
2 eggs
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Preheat the oven to 325 degrees F. Grease an 8x8 inch square pan.
In a medium saucepan, combine the splenda, butter and water. Cook over medium heat until boiling.
Remove from heat and stir in chocolate chips until melted and smooth.
Mix in the eggs and vanilla.
Combine the flour, baking soda and salt; stir into the chocolate mixture.
Spread evenly into the prepared pan.
Bake for 15-20 minutes.
Turn out of pan and cut into squares.
Allow to cool completly in refrigerator.

Melt choclate chips of varying flavor and coat brownies.
Place on parchment paper to solidify - put in fridge to speed up solidification.

I dipped mine in combinations of mint, milk chocolate, white chocolate and butterscotch chips.

Best cold, in my opinion! (and the mint are stellar, next time, all mint/milk chocolate!)