By pws builder

Prep time: 10 minutes* Cook time: 30 minutes * Yield: 12 servings


  • ½ cup extra-virgin olive oil
  • 2 teaspoons vanilla extract
  • ½ cup Splenda ® half and half white sugar sweetener
  • ¾ cup Splenda ® Brown Sugar Blend
  • 2 whole eggs
  • ¼ cup egg substitute
  • ½ cup dark chocolate unsweetened cocoa powder
  • ½ cup plain flour
  • ½ cup dark chocolate chips
  • ½ cup chopped walnuts
  • Pinch of salt


  1. Preheat oven to 350F. Use an 8×8 square baking pan and line with parchment paper.
  2. Use a large mixing bowl to combine olive oil, vanilla extract, sweetener, and brown sugar. Mix with a fork or whisk until an even consistency is reached.
  3. In a separate bowl, add whole eggs and egg substitute and whisk with a fork for about 30 seconds.
  4. In another separate bowl, combine cocoa powder, flour, chocolate chips, walnuts, and pinch of salt.
  5. Pour in eggs to sugar mixture and stir a few times with a fork. Add dry mixture in stages using a spoon or spatula. Gently fold dry mixture into wet mixture until even.
  6. Transfer batter to parchment-lined baking tray. Bake for 28-30 minutes or until the center of the brownies comes out clean with a fork/toothpick test. Leave brownies to firm and cool before removing from pan. Slice into 12 pieces.

Per serving: Calories 240; Total fat: 17g; Saturated fat: 4g; Cholesterol: 30mg; Sodium: 65mg; Carbohydrates: 21g; Fiber: 2g; Sugar: 13g; Protein: 4g.

Tip: For brownie frosting, mix 1 tablespoon of cacao powder with 1 teaspoon of brown Splenda baking blend and 1-2 teaspoons of water. Include this chocolate dessert in your intermittent fasting diet plan 16/8 and give yourself a treat!

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